Recipe: Grilled Chicken with Cucumber-Melon Salsa

A couple of weeks ago, I wanted a dish that screamed “summer.”  Even though the first day of my favorite season (yes, I love summer, despite the oppressive heat and humidity) hadn’t actually occurred, schools were out and the weather was warming, and I was definitely in the mood for something that was light and flavorful and that made me think of vacation, outdoor BBQs, longer days, and lounging by the pool.

This Cooking Light recipe did the trick.  It was quick and easy and took advantage of the beautiful fresh melons that were calling to me from the produce section.  The only minor snafu was that the jalapeno was REALLY hot – not a problem for me, since I enjoy the heat, but it made leftovers practically inedible for the rest of my family (the salsa was even hotter after it marinated in the fridge overnight).  I don’t know why I can’t get my green masala to be that spicy, but whatever…

1  cup  (1/2-inch) cubed honeydew melon

1  cup  (1/2-inch) cubed cantaloupe

1/2  cup  diced peeled English cucumber

1/2  cup  diced red onion

1/4  cup  chopped fresh mint

1  teaspoon  grated lime rind

3  tablespoons  fresh lime juice

2  tablespoons  extra-virgin olive oil

2  teaspoons  minced jalapeño pepper

1  teaspoon  light agave nectar

3/4  teaspoon  kosher salt, divided

1/2  teaspoon  freshly ground black pepper, divided

6  (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Mint sprigs (optional)

Prepare grill to medium-high heat.

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

Sprinkle chicken evenly with remaining 1/2 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.

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Posted in Recipes
Tags: Cooking Light, Dinner, Poultry, Recipes