Grilled Chicken With Cucumber Melon Salsa Recipe 425

GRILLED ZA'ATAR CHICKEN WITH CUCUMBER-WATERMELON SALAD

Steps:

• Season the chicken with salt and pepper. Rub all over with the za'atar and 1 tablespoon olive oil; set aside.
• Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
• Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
• Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
• Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za'atar.

CHICKEN WITH MANGO-CUCUMBER SALSA

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

MELON SALSA

Steps:

• Combine melon, tomatoes, cucumber, and onion in a bowl. Add cilantro, jalapeno, salt, pepper, and chili powder. Squeeze lime juice over mixture and stir well. Refrigerate for a minimum of 1 hour, stirring every 15 minutes if possible.

GRILLED CHICKEN BREASTS WITH HONEYDEW SALSA

Steps:

• 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.

GRILLED CHICKEN WITH CUCUMBER MELON SALSA RECIPE - (4.2/5)

Steps:

• Prepare grill to medium-high heat. Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine. 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; garnish with mint sprigs, if desired.

GRILLED CHICKEN TOPPED WITH MIXED MELON SALSA

Steps:

• In a medium bowl, toss together the melons, ginger, scallion and jalapeno. Mix in the lime juice and 1/4 teaspoon of salt. Refrigerate until cold.
• Heat a grill or broiler. Season the chicken breasts with the remaining salt and pepper to taste. Grill or broil until cooked through, about 4 minutes per side. Divide among 4 plates and top with the salsa. Serve immediately.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

MARINATED GRILLED CHICKEN WITH WATERMELON SALSA

Steps:

• Combine first 6 ingredients in a zipper bag and mix.
• Add chicken, seal, and smoosh around to coat.
• Refrigerate 4 hours, turning occasionally.
• Combine salsa ingredients and stir.
• Plate chicken on pre-heated grill coated with cooking spray.
• Grill 5 minutes on each side, less for thighs, or until cooked through.
• Serve with salsa.