Yogurt Marinated Chicken With Watermelon Salad Recipes

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MARINATED GRILLED CHICKEN WITH WATERMELON SALSA



Marinated Grilled Chicken With Watermelon Salsa image

Low fat and easy with fresh summer flavours. You can use canned mangoes or substitute canned peaches. Adapted from Cooking Light.

Provided by Cookin-jo

Categories     Chicken Breast

Time 25m

Yield 4 chcken breasts, 4 serving(s)

Number Of Ingredients 15

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano leaves
1 tablespoon olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs
2 cups watermelon, in 1/2 inch dice
1 cup mango, in 1/2 inch dice (or canned peaches)
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

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.

YOGURT-MARINATED CHICKEN WITH WATERMELON SALAD



Yogurt-Marinated Chicken with Watermelon Salad image

Haven't ever had watermelon in a savory salad? It's surprising, refreshing, and so delicious. Everyone will love this Yogurt-Marinated Chicken with Watermelon Salad.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

2 cups plain Greek yogurt (2 percent)
8 cloves garlic, coarsely chopped
Coarse salt and ground pepper
6 boneless, skinless chicken breasts (3 pounds total)
3 tablespoons olive oil, plus more for grilling
2 tablespoons red-wine vinegar
1/2 small seedless watermelon, sliced
1 pound tomatoes, sliced
1/2 cup packed fresh basil leaves, torn

Steps:

  • In a large zip-top bag, combine yogurt, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Set aside 1/2 cup and refrigerate until ready to serve (or up to 1 day). Add chicken to bag and toss to coat. Refrigerate at least 8 hours (or up to 1 day).
  • Heat a grill or grill pan to medium-high; clean and lightly oil hot grill. Remove chicken from marinade, scraping off excess. Grill chicken, covered, until cooked through, about 4 minutes per side. Let rest, covered, 10 minutes. Let 2 breasts cool, then wrap in plastic and chill for Tomato Gazpacho with Chicken.
  • Meanwhile, whisk together oil and vinegar; season with salt and pepper. Arrange watermelon and tomatoes on a platter, drizzle with dressing, and sprinkle with basil, then season with salt and pepper. Serve alongside chicken and yogurt sauce.

Nutrition Facts : Calories 496 g, Fat 18 g, Fiber 3 g, Protein 57 g, SaturatedFat 4 g

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