Sesame-Chile Chicken with Gingered Watermelon Salsa

Chicken Ingredients:

4 TBS low-sodium soy sauce
2 TBS chili sauce with garlic
2 TBS dark sesame oil
4 (6-ounce) skinless, boneless chicken breast halves

Salsa Ingredients:

2 cups diced seeded watermelon
1/4 cup diced yellow bell pepper
2 TBS thinly sliced green onions or 1 large shallot, sliced and sautéed
1 TBS chopped fresh cilantro (optional)
1 tsp grated peeled fresh ginger
2 tsp mirin (sweet rice wine)
1 tsp fresh lime juice
1/8 tsp salt
1 jalapeño pepper, seeded and minced

Remaining Ingredients:

Cooking spray
Cilantro sprigs (optional)
Lime wedges (optional)

To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag, seal and marinate in refrigerator 4 hours or overnight, turning bag occasionally.

To prepare salsa, combine watermelon and next 8 ingredients (through jalapeño); cover and chill until ready to serve.

Prepare grill according to manufacturer’s directions. Remove chicken from marinade. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done, basting with remaining marinade. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired. 4 servings

From June 2005 Cooking Light,