Sesame-Chile Chicken With Gingered-Watermelon Salsa

This looked too good to pass up when I found it in Cooking Light magazine. I have not had the pleasure of trying it yet, but I will this summer! Serve over a bed of jasmine or basmati rice.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• CHICKEN

• 2  tablespoons low sodium soy sauce
• 1 -2  tablespoon  chile sauce with garlic
• 1  tablespoon  dark sesame oil
• 4 (6 ounce)  boneless skinless chicken breast halves

• SALSA

• 2  cups watermelon, diced and seeded
• 1⁄4 cup yellow bell pepper, diced and seeded
• 2  tablespoons green onions, thinly sliced
• 1  tablespoon fresh cilantro, chopped
• 1  teaspoon fresh ginger, peeled and grated
• 2  teaspoons mirin (sweet rice wine)
• 1  teaspoon fresh lime juice
• 1⁄8 teaspoon salt
• 1  jalapeno pepper, seeded and minced

Directions

1. To prepare chicken, combine soy sauce, chili sauce and sesame oil in a large zip-top bag. Add chicken and seal to marinate for 1 hr in refrigerator. Turn bag occasionally.
2. Prepare your grill.
3. To prepare salsa, combine watermelon, yellow pepper, green onions, cilantro, ginger, mirin, lime juice, salt and jalapeno. Cover and chill until ready to serve.
4. Remove chicken from marinade; discard marinade.
5. Sprinkle chicken evenly with 1/4 teaspoons salt.
6. Place chicken on a grill rack coated with cooking spray.
7. Grill 6 minute on each side or until done.
8. Remove chicken from the grill and let stand 5 minute.
9. Cut chicken diagonally across grain into thin slices; serve with salsa.