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Chicken Breast Salad with Mixed Melon Salsa

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 min.

  • Marinating Time

    30 min. to 1 h

  • Grilling Time

    8 to 12 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 18

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

  • 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.
  • In a medium bowl combine the salsa ingredients.

    Related Grill Skills

    • Chopping an Onion
  • 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.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • 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.
    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 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.
  • 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.

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