4 (6-ounce) skinless, boneless chicken breast halves
Mint sprigs (optional)
How to Make It
Prepare grill to medium-high heat.
Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
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.
This was excellent! Everyone loved the salsa. I didn't have the inclination to fire up the grill, so I pounded the chicken thin and dipped it in a mix of flour, salt, pepper, and galangal. The last of those is a flowery/intense Thai spice which really complemented the other flavors. I served it with a bulgur pilaf with onions, carrots, and toasted almonds. My 9-year-old son asked if it could become a regular dish at our house.
We really loved this one. Used cantaloupe only and omitted the mint as we had none and aren't all over mint as a flavoring. It was terrific. The salsa takes simple grilled chicken into the stratosphere for foodiness. Served this with organic brown basmati rice with green onions and toasted almonds. We made extra salsa to use as the side.
Awesome dish for summer - really light and nice. I skipped the agave. $5 seemed a lot to spend for 1 teaspoon of something I probably wouldn't need again.
Lots of chopping, though. Have two people to make this one or you'll be in the kitchen all day. Well worth the effort!