4 skinless boneless chicken breasts
1/3 c. canola or vegetable oil
3 cloves fresh garlic, minced
1 Tbs. fresh minced ginger
1 Tbs. soy sauce
1 c. low-fat or soy mayonnaise
½ tsp. mild curry blend or to taste
¼ c. sweet pickle relish
16 watermelon sticks
Minced parsley for garnish


Place the chicken breast in a zipper lock bag along with the vegetable oil, garlic, ginger and soy sauce. Seal the bag well and marinate the chicken for 30 minutes or up to 2 hours. Grill or broil the chicken until cooked. Keep warm. Quickly stir together the mayonnaise, curry and pickle relish. Arrange the watermelon sticks attractively, 4 each on 4 plates. Slice the chicken and arrange on top of the watermelon. Spoon the curry mayo over the chicken. Dust with a bit of the minced parsley.


4 servings


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