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June 2011

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Family Meal

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Cucumber & Melon Salsa On Grilled Chicken

Serves 4–6

You'll Need

Marinade

4–6 boneless, skinless chicken breasts
Juice of one lime
Zest of one lime
½ tsp cayenne pepper
¼ cup extra virgin olive oil
2 Tbsp fresh thyme or basil
½ tsp salt
½ tsp pepper

Salsa

1 cup cucumber, cubed
1 cup watermelon, cubed
1 cup cantaloupe, cubed
2 Tbsp red onion, finely chopped
2 Tbsp fresh mint, chopped
½ cup freshly squeezed lime juice
2 tsp white wine or cider vinegar
½ tsp sugar
Salt and pepper to taste
Mint sprigs

Prep and Cook

Combine marinade ingredients with chicken in re-sealable plastic bag or shallow dish and refrigerate for at least 4 hours.
In a small mixing bowl, combine salsa ingredients and set aside.
Preheat barbeque to medium-high and brush the grate with oil.
Remove chicken from marinade and place on preheated grill rack. Grill chicken until golden brown, 4 to 5 minutes.
Turn over, reduce the heat to medium, close the cover and continue grilling until just cooked through (another 6–7 minutes) and the juices run clear.
Serve one breast per person topped with Cucumber and Melon Salsa and a sprig of mint.

Good to know: This salsa is equally delicious served with fish or pork. Substitute melon with mango or peaches depending on your preference. If making the salsa ahead of time, hold the dressing until you serve so the ingredients don’t get soggy.