arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Grilled Chicken Breasts with Honeydew Salsa

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 4


1 1/3 cups finely diced, peeled, seeded honeydew or another melon

1/4 cup finely chopped, fresh cilantro

1/4 cup cilantro leaves

1/4 cup finely diced red onion

2 Tablespoons fresh lime juice

2 Tablespoons olive oil

2 teaspoons finely grated lime peel

1 teaspoon finely chopped seeded Serrano chile

nonstick vegetable oil spray

4 boneless chicken breasts halves with skin

Adapted From:

Jazz up your standard grilled chicken breasts with this sweet and spicy salsa.

Combine diced melon, ¼ cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped Serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.

Spray grill with nonstick vegetable oil spray; prepare barbeque (medium heat). Sprinkle chicken breast with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through; about 5 minutes per side.

Slice chicken breast and arrange on plates. Top with melon salsa and cilantro leaves and serve.