2/3 cup (1/2-inch) cubed honeydew melon
2/3 cup (1/2-inch) cubed cantaloupe
1/3 cup diced peeled English cucumber
1/3 cup diced red onion
2 1/2 tablespoons chopped fresh mint
3/4 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 teaspoons extra-virgin olive oil
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon light agave nectar
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)

Prepare grill to medium-high heat.

Combine first 10 ingredients; stir in 1/8 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.


  • Calories 255
  • Fat 8.6 g
  • Saturated Fat 1.8 g
  • Monounsaturated Fat 4.7g
  • Polyunsaturated Fat 1.4g
  • Protein 35.1g
  • Carbohydrate 8.1g
  • Fiber 0.8g
  • Cholesterol 94mg
  • Iron 1.4mg
  • Sodium 327mg
  • Calcium 29mg

Recipe courtesy of Joanne Weir, Cooking Light Magazine, June 2010