Over the last few weeks, I have been seeing some interesting recipes using watermelon and it is also the ingredient for this week's Blogger Secret Ingredient as hosted by The Ungourmet. I have always just eaten watermelon by itself but have never used it in cooking. Today, I explore the savory application of watermelon with the combination of watermelon, mixed greens, and coriander grilled chicken in this delightful summer salad. The dressing, using such ingredients as ginger, lemongrass, honey, and sesame oil, further highlights the sweet and savory flavors of this dish.
Ingredients: (yields 2 servings)
1 chicken breast half (about 1/2 pound)
1 tablespoon dried finely ground coriander seeds
1 teaspoon crushed peppercorns
1/2 teaspoon coarse sea salt
1 lemongrass, inner part only, chopped
1 teaspoon ginger, chopped
1 garlic clove, chopped
1 tablespoon green onions, chopped
2 tablespoons honey
1 tablespoon walnut oil
2 tablespoons sesame oil
1/4 cup rice vinegar
Salt, pepper to taste
Mixed greens (about 4 cups)
1 cup seedless watermelon, cut in 1-inch chunks
Directions:
Prepare the grill. Rub chicken with coriander all over and sprinkle with peppercorns and salt. Grill for about 8-10 minutes per side until no longer pink but still moist. Slice.
In a food processor, mix lemongrass, ginger, garlic, green onions, honey, walnut and sesame oils and vinegar. Add salt and pepper to taste. Strain.
Toss mixed greens with the lemongrass-ginger dressing, and top with chicken and watermelon.
