Sesame-Chili Chicken with Gingered Watermelon Salsa

Ingredients

• 2 tablespoon(s) low-sodium soy sauce
• 1 to 2 tablespoon(s) chili sauce with garlic
• 1 tablespoon(s) dark sesame oil
• 4 - 6 ounce(s) boneless, skinless chicken breasts
• Salsa
• 2 cup(s) seeded watermelon diced
• 1/4 cup(s) diced yellow bell pepper diced
• 2 tablespoon(s) green onions thinly sliced
• 1 tablespoon(s) cilantro chopped
• 1 teaspoon(s) fresh ginger peeled, grated
• 2 teaspoon(s) mirin (sweet rice wine)
• 1 teaspoon(s) fresh lime juice
• 1/8 teaspoon(s) salt
• 1 jalapeno peppers seeded and minced
• Garnish
• cilantro sprigs
• lime wedges

Preparation

1. To prepare Chicken:
2. Combine soy sauce, chili sauce and sesame oil in a large zip top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.


3. Prepare grill


4. To prepare salsa:
5. Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.


6. Remove chicken from marinade; discard marinade. Place chicken on 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 lime wedges if desired.