Grilled Chicken Salad With Melon Relish

Course : Grilling
Serves: 4
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3 large limes -- juice of
1/4 cup honey mustard
3 tablespoons vegetable oil
1 teaspoon salt and pepper to taste
4 medium chicken breast halves - skinned and boned -- (1 lb)
2 cups musk melon -- finely chopped
1 cup jicama -- finely chopped
1/2 medium red bell pepper - finely chopped
2 medium green onion -- thinly sliced
2 tablespoons cilantro -- chopped
1/4 teaspoon ground coriander seeds
6 cups mixed lettuce -- torn
1 package toasted bread slices

Preparation / Directions:

Reserve about 1 tbs lime juice. Mix remaining lime juice, mustard. oil, salt and pepper in small dish. Refrigerate half of the mixture for the lettuce. Lightly pound the chicken breast about 1/2-inch thick. Coat with the other half of the mustard mixture. Refrigerate, covered, turning occasionally for 1-4 hours. For relish, mix melon, jicama, red pepper, onion, cilantro, ground coriander, reserve 1 tbs lime juice, salt and pepper in a medium bowl. Let stand while cooking chicken. Prepare a charcoal grill or heat the grill. Grill the chicken about 6-inches from the heat, basting with the marinade, until nicely browned but still moist, 10-12 minutes. Remove. To serve, toss lettuce with remaining half of mustard mixture. Divide among 4 serving plates. Top each with a chicken breast. Spoon melon relish over chicken and serve with toasted bread.

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