Recipe: Grilled chicken breasts with watermelon salsa
Grilled chicken gets a sweet-spicy spark of flavor from watermelon salsa. Debbie Arrington
What better way to end summer than with spicy watermelon salsa?
This combination makes the most of watermelon’s savory side while retaining its juicy sweetness. Watermelon salsa is a refreshing warm-weather topping for grilled chicken breasts. (It’s also great with pork tenderloin or sturdy tortilla chips.)
Grilled chicken breasts with watermelon salsa
Makes 2 servings
Ingredients:
¼ cup white wine
¼ cup olive oil
2 tablespoons balsamic vinegar
½ teaspoon seasoning salt
½ teaspoon coarse black pepper
2 chicken breasts, skinless and boneless
Instructions:
In a shallow dish, mix together wine, olive oil, balsamic vinegar, seasoning salt and pepper.
Pat dry chicken breasts and place in marinade, turning to coat. Refrigerate chicken breasts in marinade until ready to grill, at least 30 minutes.
Heat grill to medium. Grill chicken breasts for about 20 minutes, turning once, until done and juices run clear.
Serve chicken immediately with watermelon salsa.
Watermelon salsa
Makes about 4 cups
Ingredients:
1 tablespoon olive oil
2 tablespoons lime juice
½ teaspoon garlic salt
1 teaspoon crushed red pepper
1/3 cup cilantro, chopped
1/3 cup onion, diced
½ cup yellow or green bell pepper, diced
1 Hatch or Ortega chile, chopped (about 2 to 3 tablespoons)
3 cups watermelon, cubed and seeds removed
Instructions:
In a medium bowl, mix together olive oil, lime juice, garlic salt and crushed red pepper. Stir in chopped cilantro, onion, bell pepper and chilies. Fold in cubed watermelon. Chill until ready to use.
Note: Refrigerate extra salsa for later use.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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