Chicken w/ Gingered Watermelon Salsa

Adapted from Cooking Light.
(I served this chicken over a bed of basmati rice with grilled pineapple and zucchini on the side.)

Makes 4 servings (serving size: 1 chicken breast half and about ½ cup salsa)

For the chicken (in my opinion, you could just as easily marinate in your favorite teriyaki sauce and skip this step):
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
Four 6-ounce skinless, boneless chicken breast halves

For the salsa:
2 cups diced seeded watermelon
¼ cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine vinegar)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced

Remaining ingredients:
¼ teaspoon salt
Cooking spray
Cilantro sprigs, optional
Lime wedges, optional

To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges, if desired.

Nutrition information per serving: 247 cal., 4.6 g fat (0.9 g saturated), 40.2 g pro., 8.7 g carbo., 0.7 g fiber, 99 mg chol., 722 mg sodium.