Jamie Purviance
Chicken Breast Salad with Mixed Melon Salsa
People
Serves 4
Prep Time
30 min.
Marinating Time
30 min. to 1 h
Grilling Time
8 to 12 min.
- People
- Serves 4
- Prep Time
- 30 min.
- Marinating Time
- 30 min. to 1 h
- Grilling Time
- 8 to 12 min.
the Ingredients
Marinade
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 teaspoon prepared chili powder
- 1 teaspoon ground cumin
- 4 boneless, skinless chicken breast halves, each about 170 grams
Salsa
- 150 grams diced (12-millmeter) cantaloupe
- 150 grams diced (12-millimeter) honeydew
- 150 grams diced (12-millimeter) watermelon
- 60 grams finely chopped white onion
- 12 grams loosely packed fresh cilantro leaves
- 1 minced red jalapeño chile pepper, stem and seeds removed, finely chopped
Dressing
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- Kosher salt
- Freshly ground black pepper
- 8 leaves butter lettuce
Instructions
- 01 In a large bowl whisk the marinade ingredients. Put the chicken breasts in the bowl and turn to coat with the marinade. Cover and refrigerate for 30 minutes to 1 hour.
- 02 In a medium bowl combine the salsa ingredients.
- 03 In a small bowl whisk the dressing ingredients. Season with ½ teaspoon salt and ½ teaspoon pepper. Pour the dressing over the salsa and toss to blend.
- 04 Prepare the grill for direct cooking over medium heat (180° to 230°C).
- 05 Lift the chicken breasts from the bowl (let some of the marinade cling to the chicken) and place on a plate. Season evenly with 1 teaspoon salt and ½ teaspoon pepper. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the chicken crosswise into 12-millimeter slices.
- 06 Place two lettuce leaves on each of four plates. Arrange the chicken slices on top of the lettuce leaves. Spoon the salsa over the chicken and serve right away.
the Ingredients
Marinade
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 teaspoon prepared chili powder
- 1 teaspoon ground cumin
- 4 boneless, skinless chicken breast halves, each about 170 grams
Salsa
- 150 grams diced (12-millmeter) cantaloupe
- 150 grams diced (12-millimeter) honeydew
- 150 grams diced (12-millimeter) watermelon
- 60 grams finely chopped white onion
- 12 grams loosely packed fresh cilantro leaves
- 1 minced red jalapeño chile pepper, stem and seeds removed, finely chopped
Dressing
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon honey
- Kosher salt
- Freshly ground black pepper
- 8 leaves butter lettuce
Let's Gear Up
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