Sesame-Chile Chicken with Gingered Watermelon Salsa

Ingredients:

Chicken:

2 Tbsp. low-sodium soy sauce
1-2 Tbsp. chili sauce with garlic
1 tablespoon dark sesame oil
4 (6 oz.) skinless, boneless chicken breast halves

Salsa:

2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 Tbsp. thinly sliced green onions
1 Tbsp. chopped fresh cilantro
1 tsp. grated peeled fresh ginger
2 tsp. mirin (sweet rice wine)
1 tsp. fresh lime juice
1/8 tsp. salt
1 jalapeño pepper, seeded and minced

Remaining ingredients:

1/4 tsp. salt
cooking spray
cilantro sprigs for garnish
lime wedges for garnish

Instructions:

To prepare chicken:

Combine the first 3 ingredients in a large zip-top plastic bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 1 hour, turning bag occasionally.

Prepare the grill:

To prepare salsa:

Combine the watermelon and next 8 ingredients (through jalapeño) an a large bowl. Cover and chill the salsa until ready to serve.

Remove the chicken from the marinade, discarding the marinade. Sprinkle the chicken evenly with 1/4 teaspoon salt. Place the chicken on a grill rack coated with cooking spray and grill for about 6 minutes on each side or until done. Remove the chicken from the grill and let stand 5 minutes. Cut the chicken diagonally across the grain into thin slices and serve with the salsa. Garnish the dish with cilantro sprigs and serve with lime wedges, if desired.

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

Recipe from Cooking Light Magazine, June 2005.