Sesame-Chile Chicken with Gingered Watermelon Salsa

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 17%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 40.2g
  • Carbohydrate: 8.7g
  • Fiber: 0.7g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 722mg
  • Calcium: 27mg

Ingredients

  • Chicken:
  • 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
  • Salsa:
  • 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)

Preparation

  1. 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.
  2. Prepare grill.
  3. To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.
  4. 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.
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