Chicken Lettuce Cups with Grilled Watermelon Salsa, Panela, and Crema Salvadoreña


Summer is for cooking and grilling everything you can outdoors, so you can keep your home cool despite the sweltering heat. I’ve got the perfect meal that will not only keep your energy bill down, but travels well to all your fabulous pool parties and picnics, and is healthy to boot!

It starts with 1 1/2 pounds of boneless/skinless chicken breasts and a lime-garlic marinade. Simple and easy. Let the chicken marinate for about 15-20 minutes before grilling.

I’m also a super-fan of salsa! As a child, my brother and I would sit down with a jar of salsa and tortilla chips, and eat until there was nothing left. When I realized that I could make salsa, I was off to the races, and to this day, no batch is ever the same, but are equally delicious.

These days, I try to think outside of the box, combining different fruits and veggies to see what works in a salsa. To celebrate Summer and all of it’s seasonal bounty, I headed in the direction of grilled watermelon paired with cucumber. The spice element is a fresh fresno chile. The lime juice, garlic, and even a pinch of sugar helps bring out the sweetness of the charred watermelon, and brightens everything up.

Since we’re using butter lettuce leaves instead of tortillas to lighten up this figure friendly, summer dish, don’t feel guilty adding both the tangy & creamy Cacique® Crema Salvadoreña, and the crumbly, salty Cacique® Panela Cheese. Always serve with extra lime wedges, salsa, Cacique® Panela cheese, and keep a squirt bottle of the Cacique® Crema Salvadoreña ready to go, so your hungry guests can customize as they desire.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.


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