Grilled Chicken with Cucumber-Melon Salsa

honeydew melon

(1/2-inch) cubed cantaloupe

cucumber

red onion

mint

lime rind

lime juice

olive oil

jalapeño pepper

¾ teaspoon light agave nectar

½ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

(6-ounce) skinless, boneless chicken breast

Cooking spray

Mint (optional)

Combine first 10 ingredients; stir in 1/8 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine.


Sprinkle chicken evenly with remaining 3/8 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.


Really delicious and refreshing. I served it with/on a salad. Will definitely make this again. It would be good with grilled fish too.

Absolutely one of my favorite ways to serve grilled chicken.   A bit of chicken combined with the salsa is heavenly.   I usually make this 2 or 3 times during grilling season.

Delicious recipe! Our go-to summer recipe when the melons are in peak season.  A family favorite!

This was excellent! Everyone loved the salsa. I didn't have the inclination to fire up the grill, so I pounded the chicken thin and dipped it in a mix of flour, salt, pepper, and galangal. The last of those is a flowery/intense Thai spice which really complemented the other flavors. I served it with a bulgur pilaf with onions, carrots, and toasted almonds. My 9-year-old son asked if it could become a regular dish at our house.

We really loved this one. Used cantaloupe only and omitted the mint as we had none and aren't all over mint as a flavoring.  It was terrific.  The salsa takes simple grilled chicken into the stratosphere for foodiness.  Served this with organic brown basmati rice with green onions and toasted almonds.  We made extra salsa to use as the side.

Awesome dish for summer - really light and nice. I skipped the agave. $5 seemed a lot to spend for 1 teaspoon of something I probably wouldn't need again. 

Lots of chopping, though. Have two people to make this one or you'll be in the kitchen all day. Well worth the effort!

Yummy! A perfect summer dish!  I didn't have any agave nectar, so I used a bit of honey instead.  I served this with plain white rice and a Caesar salad.

Substituted watermelon for the honeydew, but kept everything else the same.  It was wonderful.  Great, light, refreshing summer meal.  I served it with a CL salad that had goat cheese rolled in pistachio nuts with grapes and Herbed Vinigriette.  Everyone raved about the meal.

I enjoyed this recipe a lot. The only changes I made were to use a combination of cantaloupe and watermelon, and use less jalapeno.

I love fruit salsa so I made this the first chance I got. My BBQ guests loved it. I used only cantaloupe and also used persian cucumbers, left out the red onion, put lots of jalepeno.  Sweet, spicy, minty. Loved it.  Perfect summer food.  Served this with the Farmer's Market Potato salad from this issue.  Worked well together.

The spicy &amp; sweet salsa was fantastic!  We'll pair the leftover chicken and salsa with jack cheese to make delish quesadillas tomorrow!

Awesome.  Very simple and tasty.  I substituted watermelon for the honeydew.  Made it with Cooking Light's Cilantro Chicken.  Must try.

grilled chicken with cucumber-melon salsa

Total: 28 minutes

Servings: 2.5

Author : Joanne Weir

Ingredients

Instructions

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