The gingered watermelon salsa served with this spicy chicken dish is a creative way to conjure up a fresh taste of summer that will satisfy the palate and do no damage to the waistline. The low-fat recipe is from the "Summer Cookbook" selection in the June issue of Cooking Light magazine.
For the chicken:
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
Four 6-ounce skinless, boneless chicken breast halves
For the salsa:
2 cups diced seeded watermelon
1/4 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
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced
1/4 teaspoon salt
Cilantro sprigs, optional
Lime wedges, optional
To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; 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 lime wedges, if desired.