Ready In: 30 mins
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 spring 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
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, spring 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.