Grilled Chicken with Watermelon Barbecue Sauce
"Summer makes me think of many things from my childhood… climbing trees, picking berries on Mt. Hood in Oregon, swimming for hours, mosquito bites, making freshly churned vanilla ice cream with fresh peaches, barbecues… and watermelon. Watermelon was served almost every day and we just couldn’t get enough of the juicy and sweet treat. Here’s an unusual way of serving a classic summer staple...."
INGREDIENTS
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1/2 small seedless watermelon, cut into 1-inch wheels
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1 cup peeled, sliced, and quartered cucumbers
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2 tablespoons finely chopped red onion
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1/2 jalapeño, diced
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2-3 tablespoons roasted, salted pepitas
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1/4 cup cilantro, chopped
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1/4 cup queso fresco, crumbled
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Salt and pepper, to taste
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1 small bunch microgreens
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1 cup diced watermelon
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1/4 cup finely chopped red onion
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1/2 cup balsamic vinegar
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1/4 cup brown sugar
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1/4 cup soy sauce
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1 tablespoon canola oil, plus more for grilling
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2 tablespoons Dijon mustard
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1 teaspoon garlic salt
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2 boneless, skinless chicken breast halves
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Salt and pepper, to taste
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