Sesame-Chile Chicken with Gingered Watermelon Salsa

For ease of preparation, purchase a container of cut-up watermelon from the produce section of your supermarket; then all you have to do is cut the chunks into small pieces. While the liquid from the salsa is tasty, you might want to use a slotted spoon to serve the salsa. Serve over a bed of jasmine or basmati rice.

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

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

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.

Nutritional Information

Calories:

247 (17% from fat)

Fat:

4.6g (sat 0.9g,mono 1.5g,poly 1.5g)

Protein:

40.2g

Carbohydrate:

8.7g

Fiber:

0.7g

Cholesterol:

99mg

Iron:

1.8mg

Sodium:

722mg

Calcium:

27mg