Photo: Gentl & Hyers; Styling: Kendra Smoot
Total Time
28 Mins
Yield
4 servings (serving size: 1 breast half and about 1/2 cup salsa)

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

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

Step 3

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.

Ratings & Reviews

Ttooonses's Review

JodieP
August 06, 2014
N/A

isosa312's Review

meg0524
May 15, 2013
N/A

meg0524's Review

colindmom
August 06, 2012
N/A

Tarataylor914's Review

sarahsarah
August 03, 2012
Really delicious and refreshing. I served it with/on a salad. Will definitely make this again. It would be good with grilled fish too.

davidz's Review

isosa312
November 06, 2011
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.

Bastacook's Review

Bastacook
October 09, 2011
Delicious recipe! Our go-to summer recipe when the melons are in peak season. A family favorite!

Saraliza's Review

marthainMA
June 10, 2011
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.

foodieforpeace's Review

Ttooonses
July 25, 2010
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.

HeatherLynn's Review

davidz
July 13, 2010
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!

lizardstew's Review

HeatherLynn
July 01, 2010
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.