Chicken with Honeydew Salsa
As Marc and I continue balancing our love of all things culinary with our busy and hectic work schedules, we’re starting to understand the importance of preparing meals (or parts of meals) ahead of time. Case in point, tonight’s dinner: Chicken with Honeydew Salsa, taken from August 2009’s Bon Appetit. Marc and I made the salsa ahead of time, and let it sit in the refrigerator overnight, and so all we had to do tonight, once we got home and walked the dog, was cook up the chicken. It was SO nice to be ready to eat in minutes, especially after a nearly endless day at work!
You don’t HAVE to make the salsa ahead of time, of course, but it probably doesn’t hurt anything. If you want to make up additional salsa, I am sure it’s delicious on chips, fish tacos (or just cumin-dusted fish), or with a quick post-work quesadilla. I would not object if you took a spoon and ate this salsa directly out of the bowl. I *might* have done it, myself….a few times. Don’t judge me.
Grilled Chicken with Honeydew Salsa
adapted from Bon Appetit, August 2009
- 1 1/3 c. finely diced, peeled, seeded honeydew (or other melon)
- 1/4 c. finely chopped fresh cilantro, plus 1/4 c. cilantro leaves
- 1/4 c. finely diced red onion
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 2 tsp. finely grated lime peel
- 1 tsp. finely chopped and seeded serrano chili
- Nonstick vegetable oil spray
- 4 boneless, skinless chicken breasts
Combine diced melon, 1/4 cup chopped cilantro, red onion, lime juice, olive oil, lime peel, and chili in a medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
Spray skillet with non-stick spray and turn to medium head. Sprinkle chicken breasts with salt and pepper and cook until brown, about 5 minutes per side.
Slice chicken breasts and arrange on a plate (we didn’t do this step, but it would undoubtedly have jazzed the presentation up a bit). Top with melon salsa and cilantro leaves and serve.
You have no idea how easy this dish is — the hardest part is peeling the honeydew, and for seasoned melon lovers, it’s not really a big deal. I’d love to see how this turns out with cantaloupe. I have a feeling that once our tomato crop comes in, Marc and I will be salsa makers. I am SO okay with that!