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Citrus-Grilled California Chicken w/Melon Salsa -- w

Source of Recipe

RD Cooking Smart for a Healthy Heart
Citrus-Grilled California Chicken w/Melon Salsa -- w
Serves: 4

4 boneless, skinless chicken breast halves (about 4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
1 jalapeno pepper (wear protective gloves and avoid touching face)
6 T. fresh lime juice
1 garlic clove minced
2 tsp. light soy sauce
1 large cucumber
1 small cantaloupe, cut into 1-inch cubes
1/2 pt. cherry tomatoes, halved
2 T. very thinly sliced fresh basil
6 c. mesclun (salad greens)

Preheat grill to medium or preheat broiler. Sprinkle chicken on both sides with salt and pepper. Devein and seed jalapeno pepper with melon baler; mince. Stir 2 T. lime juice, garlic, soy sauce and 1 T. jalapeno in pie plate. Add chicken, turn to coat. Marinate at room temperature, turning once, while preparing Melon Salsa.

Halve cucumber lengthwise. Remove seeds by dragging tip of spoon down center. Place cucumber cut-side down on board and slice 1/8-inch thick. Toss cucumber, cantaloupe, tomatoes, basil; remaining jalapeno and lime juice in a medium bowl. Set aside.

Discard marinade. Lightly coat both sides of chicken with nonstick cooking spray (preferable olive-oil flavored). Grill or broil chicken until juices run clear, about 5 minutes on each side, turning only once.

Transfer chicken to cutting board and cut diagonally into strips, about 1/2-inch wide. Toss with cucumber mixture. Divide mesclun among 4 plates and spoon 1/4 melon mixture on top of each.

One serving equals: 207 calories�2 gm fat (Trace saturated)�66 mg cholesterol�502 mg sodium�19 gm carbohydrate�4 gm fiber�30 gm protein +++WWP: 4