This dish originates from Mexico. Its hot and delicious fruity flavours form the extract of Tex-Mex cooking.
ingredients
serves 4
4 chicken breasts without skin and bone, about 6 ounce each
pinch of celery salt and cayenne pepper
2 tbsp vegetable oil
fresh cilantro, to garnish
corn chips, to serve
For the salsa
10 ounce watermelon
6 ounce canteloupe melon
1 small red onion
1 - 2 green chillies
2 tbsp lime juice
4 tbsp chopped fresh cilantro
pinch of salt
method
1. Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
2. Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
3. For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
4. Finely chop the onion, split the chillies (discarding the seeds which contain most of the heat) and chop. Mix with the melon.
5. Add the lime juice and chopped cilantro, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
6. Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips. Garnish with sprigs of cilantro.
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more information
To capture the spirit of Tex-Mex food, cook the chicken over a barbecue and eat shaded from the hot summer sun.
