Grilled Chicken with Honeydew Salsa

My sister, Emily is in town for the next few weeks. Which means I won't be home in my own kitchen. I will be spending most of my time with her at my Mom's house.
Tonight, I was in charge of dinner. My sister's request was something light & healthy. I was flipping through some of my cooking magazines, trying to get some inspiration & this is what we chose. It was delicious!

Begin by seeding one half of a honeydew melon.

Peel & finely chop 2 2/3 cups worth & place in a mixing bowl. Add a 1/2 cup finely diced red onion,

a 1/2 cup finely chopped fresh cilantro,

& one seeded & minced serrano chile. In a measuring cup, combine a 1/4 cup olive oil, a 1/4 cup lime juice & 2 teaspoons of grated lime zest.

Pour that over the salsa & stir to combine. Let it sit for awhile to let the flavors blend.

Meanwhile, heat a grill to medium high heat. Season 6 boneless, skinless chicken breast halves with a drizzle of olive oil & some salt & pepper. Grill for about 5 -6 minutes per side, depending on the thickness of the chicken, or until cooked through.

Slice the chicken & arrange on a platter. Spoon the salsa over the chicken & serve.

Grilled Chicken with Honeydew Salsa

Adapted from Bon Appétit, August 2009
Serves 6

2 2/3 cups peeled, seeded & finely diced honeydew melon
1/2 cup finely chopped fresh cilantro
1/2 cup finely diced red onion
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 teaspoons grated lime peel
1 serrano chile, seeded & finely chopped
6 boneless, skinless chicken breast halves

Mix the melon, cilantro, red onion, serrano chile, lime juice, lime peel & olive oil in a bowl. Season with salt & pepper. Let the mixture sit.
Preheat a grill on medium high heat. Rub the chicken breasts with olive oil & season generously with salt & pepper. Grill for 5 minutes a side, or until browned & cooked through.
Slice the chicken & arrange on a serving platter. Top with the honeydew salsa & serve.
Click here for the printable recipe.