Ingredients:

  • 4 chicken breasts without skin and bone
  • Pinch of celery salt and cayenne pepper
  • 2 tbsp vegetable oil
  • Fresh coriander, to garnish
  • Corn chips, to serve

For the Salsa:

  • 10 oz watermelon
  • 6 oz canteloupe melon
  • 1 small red onion
  • 1 green chillies
  • 2 tbsp lime juice
  • 4 tbsp chopped fresh coriander
  • Pinch of salt

 

Method:

  • Preheat a moderate grill.
  • Slash the chicken breasts deeply to speed up the cooking time.
  • Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
  • For the salsa, remove the rind and seeds from the melons.
  • Finely dice the flesh and put it into a bowl.
  • Finely chop the onion, split the chillies(discarding the seeds) and chop.
  • Mix with the melon.
  • Add the lime juice and chopped coriander, and season with a pinch of salt.
  • Turn the salsa out into a small mixing bowl.
  • Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips.
  • Garnish with sprigs of coriander.

chicken-breast-salsa-recipe