Grilled Chicken Breasts Whoneydew Salsa Recipes

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GRILLED CHICKEN TOPPED WITH MIXED MELON SALSA



Grilled Chicken Topped With Mixed Melon Salsa image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 cup ripe honeydew melon, cut into 1/4-inch dice
1 cup ripe cantaloupe, cut into 1/4-inch dice
1 teaspoon grated fresh ginger
3 tablespoons minced scallion
1 teaspoon seeded and minced jalapeno
1 tablespoon fresh lime juice
3/4 teaspoon salt
2 chicken breasts, boned, skinned and split
Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

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.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

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