Watermelon Chicken Curry Stacks

• 4 piece skinless boneless chicken breasts
• 1/3 cup canola or vegetable oil
• 3 cloves fresh garlic, minced
• 1 tablespoon fresh minced ginger
• 1 tablespoon soy sauce
• 1 cup low fat or soy mayonnaise
• 1/2 teaspoon mild curry blend or to taste
• 1/4 cup sweet pickle relish
• 16 slices watermelon
• 1 serving 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. Source: Watermelon.org