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 jalape?o 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 jalape?o); 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,