Grilled Chicken Topped With Mixed Melon Salsa
Published July 6, 1996
- Total Time
- 25 minutes
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Ingredients
1 cup ripe honeydew melon, cut into ¼-inch dice
1 cup ripe cantaloupe, cut into ¼-inch dice
1 teaspoon grated fresh ginger
3 tablespoons minced scallion
1 teaspoon seeded and minced jalapeno
1 tablespoon fresh lime juice
¾ teaspoon salt
2 chicken breasts, boned, skinned and split
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
9 grams carbs; 99 milligrams cholesterol; 197 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 513 milligrams sodium; 31 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, toss together the melons, ginger, scallion and jalapeno. Mix in the lime juice and ¼ teaspoon of salt. Refrigerate until cold.
- Step 2
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.
Private Notes