Sesame-Chile Chicken with Gingered Watermelon Salsa

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Sesame-Chile Chicken with Gingered Watermelon Salsa Recipe
Randy Mayor
Combine diced watermelon with other vitamin C-containing ingredients such as bell pepper and lime juice to make a sweet and tangy salsa for the spicy grilled chicken. To make preparation of the salsa easy, buy a container of cubed watermelon in the produce section of the grocery store and cut the chunks up into smaller pieces.
4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)


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2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves
2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeño pepper, seeded and minced
Remaining ingredients:
1/4 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)


To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Created date

May 2005

Nutritional Information

Calories 247
Caloriesfromfat 17 %
Fat 4.6 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1.5 g
Protein 40.2 g
Carbohydrate 8.7 g
Fiber 0.7 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 722 mg
Calcium 27 mg