Thursday, September 3, 2009

Chicken and Ginger-Melon Salsa

We saw a recipe for honeydew salsa the other week in a magazine and Ryan just had to have it and since honeydew is in season, I decided to throw my own version together. I used a white onion because it is what I had on hand, but a red would be better. I also used a little red pepper I found in my fridge.
This salsa is delicious on its own, so if you don't want chicken, just try it out with some chips.

Don't Know his name, but I
know he packs a mean

He was so sweet to help throw the peels away...then he realized it was funner to pile them on the floor.

Chicken and Ginger-Melon Salsa:

4 Chicken Breasts
1 1/2 C chopped honeydew melon
1 T lime juice
1/4 cilantro, roughly chopped
1 T ginger, zested
1/2 onion, chopped(red would be better than the white I used)
1 hot pepper like jalapeno, finely diced

Mix honeydew, lime juice, cilantro, ginger, onion and pepper. Salt to taste. Let the salsa sit in the fridge for a few hours for all the flavors to combine. Serve over chicken and eat the extra with chips.
Lightly brush the chicken with olive oil, salt and pepper. Grill until cooked. I like to use a thermometer so I don't overcook it.

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