The melons we have been buying at the store this year have been amazing and we can't seem to get enough of them. Rather than having a bowl of them sliced up at dinner, I found a few recipes that help incorporate them into the main dish.
The following recipe from Bon Appetit calls for honey dew, but I prefer cantaloupe. Perhaps it's because every time I have had honey dew it hasn't bee properly ripened and is hard and flavorless. So, I substituted cantaloupe.
The salsa is a nice sweet and tart addition to the smokey grilled chicken.
The following recipe from Bon Appetit calls for honey dew, but I prefer cantaloupe. Perhaps it's because every time I have had honey dew it hasn't bee properly ripened and is hard and flavorless. So, I substituted cantaloupe.
The salsa is a nice sweet and tart addition to the smokey grilled chicken.
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| grilled chicken with melon salsa |
Ingredients:
1
1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely
chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely
diced red onion
2 tablespoons fresh
lime juice
2 tablespoons olive
oil
2 teaspoons finely
grated lime peel
1 teaspoon finely
chopped seeded serrano chile
Nonstick
vegetable oil spray
4 boneless
chicken breast halves with skin
Directions:
- Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
- Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
- Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.-Anna
