Grilled Herbed Chicken with Cucumber & Melon Salad

Step 1

In a blender, combine yogurt, lemon juice, basil, parsley, tarragon, lemon zest, salt and pepper; blend until smooth. Set aside 3 tbsp (45 mL) marinade for salad dressing and transfer the remaining marinade to a large resealable plastic freezer bag. Add chicken; seal and refrigerate for at least 30 minutes or up to overnight.

Step 2

In a small pot set over medium heat, combine butter and garlic; heat for 1 or 2 minutes or until fragrant and butter is melted. Keep warm.

Step 3

Preheat grill to medium-high and grease grates well. Remove chicken from marinade, discarding marinade. Grill chicken, basting occasionally with garlic butter, for 5 to 7 minutes per side or until cooked through.

Step 4

Cucumber & Melon Salad: Using a mandoline or vegetable peeler, shave cucumbers and melon into long ribbons (or slice very thinly with a knife). Just before serving, in a medium bowl, combine reserved marinade and olive oil; toss with cucumbers and melon. Serve with grilled chicken.