Grilled Chicken with Cucumber-Melon Salsa

Photo: Gentl & Hyers; Styling: Kendra Smoot

Yield:

4 servings (serving size: 1 breast half and about 1/2 cup salsa)

Recipe from

Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 255
Fat 8.6 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 1.4 g
Protein 35.1 g
Carbohydrate 8.1 g
Fiber 0.8 g
Cholesterol 94 mg
Iron 1.4 mg
Sodium 327 mg
Calcium 29 mg

Ingredients

2/3 cup (1/2-inch) cubed honeydew melon
2/3 cup (1/2-inch) cubed cantaloupe
1/3 cup diced peeled English cucumber
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.

3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.

Note:

Joanne Weir,

June 2010