I made this dish last week and thought it was going to be really great, but it turned out to be just OK.
Sesame-Chile Chicken with Gingered Watermelon Salsa
Cooking Light June 2005
2 cups diced seeded watermelon
¼ 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
⅛ teaspoon salt
1 jalapeño pepper, seeded and minced
¼ teaspoon salt
Cilantro sprigs (optional)
Lime wedges (optional)
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.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup salsa)
Nutritional information per serving:
CALORIES 247(17% from fat); FAT 4.6g (sat 0.9g,mono 1.5g,poly 1.5g); PROTEIN 40.2g; CHOLESTEROL 99mg; CALCIUM 27mg; SODIUM 722mg; FIBER 0.7g; IRON 1.8mg; CARBOHYDRATE 8.7g
MacGourmet Rating: 3 Stars