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Grilled Chicken with Seedless Watermelon, Mango & Avocado Salsa 2 cups cubed peeled ripe mango 3 ripe avocados, peeled and diced ¾ cup finely chopped red onion 2 tablespoons olive oil 1 pinch of salt 4 large handfuls of rocket For the chicken: 1 teaspoon ground cumin 3 garlic cloves, crushed 1 tablespoon lime juice 1 teaspoon sugar 1 tablespoon olive oil 4 medium chicken breasts, trimmed of any excess fat Add cumin, lime juice, sugar and olive oil to a large baking dish, and add chicken breasts. Add crushed garlic and combine well. Cover and keep in fridge for 1-2 hours. Place watermelon, mango and red onion in a small bowl, add olive oil and salt, stirring gently to combine. Keep aside in fridge until chicken is cooked. Prepare generous handfuls of rocket on each plate as a side. Grill chicken breasts on the barbeque over medium heat until cooked through, turning only once to give char grilled lines across each side. Place chicken breasts on each plate and top with large spoonfuls of salsa. Add cubed avocado, and garnish lightly with cracked pepper to taste. |
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