A refreshingly light salsa atop a grilled chicken breast is perfect for a hot summer night! Serve with some multi-grain bread and a small vegetable salad for a complete meal.
2/3 cup (1/2-inch) cubed honeydew melon
2/3 cup (1/2-inch) cubed cantaloupe
1/3 cup diced peeled English cucumber
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1. Prepare grill to medium-high heat.
2. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.
3. Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa and garnish with mint sprigs, if desired.
Yield: 4 servings (255 calories, 8.6 g total fat, 1.8 g saturated fat, 35.1 g protein, 8.1 g carbohydrate, 0.8 g fiber, 94 mg cholesterol)
Cooking Light, June 2010