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Watermelon BBQ with Turnip Green Salad
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4 large chicken breasts, bone-in

and skin removed

½ cup water-soaked hickory chips

½ tsp black pepper*

¼ tsp white pepper*

½ tsp onion powder*

½ tsp Dijon mustard powder*

¼ small ripe seedless watermelon with green skin removed

1 tbsp minced garlic

1 tbsp Dijon mustard

1 tbsp horseradish

1 tbsp ketchup

1 tbsp brown sugar

1 tbsp local natural honey

¼ tsp hot sauce

½ tsp white pepper

1 tsp black pepper


Mix all seasoning in a bowl and place on chicken breasts where skin was removed. Place chicken on rack in a smoker and put chips on opposite end. Place the "chip end" of the smoker over the burner on medium high for 6 minutes and cover. Turn off heat and let stand so smoke settles. Cut the green rind off of watermelon and place in a blender in small pieces to puree the watermelon. Remove from blender and place in saucepan. Add all seasonings and allow the mixture to boil, reducing heat to a slow simmer. When reduced by 1/3, the sauce is ready for use. Place chicken breasts in a large skillet on stove and add enough BBQ sauce to lightly cover the pan. Sear chicken and sauce, continuing to add sauce as you go. Save enough sauce to use as garnish when finished (about 1 cup).




1 fresh turnip green with both

turnip root and greens

(if possible, a sliced root,

otherwise use separate root and greens available)

2 tbsp julienne yellow onion

1 tbsp minced garlic

¼ tsp cumin

¼ tsp coriander

¼ crushed red pepper

½ tspn black pepper

1 squeeze of lemon juice

1 tbsp julienne red bell pepper

1 cup drained or fresh soaked

butter beans (can be frozen if necessary)

1 tsp Dijon mustard

½ tsp balsamic vinegar

½ tsp olive oil

Zero fat cooking spray


Julienne cut all turnip greens into thin, even slices. Set aside. Spray a saute’ pan with zero fat cooking spray and add sliced turnip root. Brown on one side and add garlic, onion, cumin, coriander, black pepper and butter beans. Spray top of mixture with cooking spray and toss vigorously until everything is lightly brown.

Add greens to saute’ pan with beans and toss until slightly wilted. Pull out greens with tongs and place on one half of plate.

Make dressing by combining mustard, lemon, balsamic vinegar and olive oil in a mixing bowl and whisk. Set aside.

To plate: Place chicken opposite of greens. Remove bean mixture and place on top of greens, then add dressing. Ladle the remaining watermelon BBQ sauce on top of chicken breast and serve.