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Grilled Chicken With Hot Salsa

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Ingredients
  Boneless skinless chicken breasts 24 Ounce (175 Gram)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Coriander 1 Teaspoon (To Garnish)
  Corn chips 1 Tablespoon (To Serve)
  Watermelon 10 Ounce (275 Gram)
  Cantaloupe melon 6 Ounce (175 Gram)
  Red onion 1 Small
  Green chilies 2
  Lime juice 30 Milliliter (2 Tablespoon)
  Chopped fresh coriander 60 Milliliter (4 Tablespoon)
  Salt 1 Pinch
  Celery salt To Taste
  Cayenne pepper To Taste
Directions

1. Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
2. Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
3. For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
4. Finely chop the onion, split the chillies (discarding the seeds which contain most of the heat) and chop. Mix with the melon.
5. Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
6. Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips. Garnish with sprigs of coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salsa
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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