Grilled Chicken & Roasted Honeydew Salsa

Prep time: 10min
Total time: 35min
Serves: 8
1/4 cup
finely chopped cilantro, divided
60 mL
cloves garlic, minced
1/3 cup
sweet chili dipping sauce
75 mL
1/4 cup
lime juice, divided
60 mL
3 tbsp
olive oil, divided
45 mL
1 tsp
salt, plus a pinch, divided
5 mL
2 lbs
8 small boneless skinless chicken breasts
1 kg
wedges honeydew melon, 1-in. (2.5-cm) thick wedges (skin and rind discarded)
1/2 cup
finely chopped English cucumber
125 mL
1/3 cup
finely chopped pepper (orange-coloured preferred)
75 mL
1 tbsp
seeded and finely chopped red finger chili
15 mL
Per serving (1/8 of the recipe):
7 g
saturated fat
1 g
13 g
10 g
26 g
65 mg
1 g
510 mg


  1. In large bowl, mix 2 tbsp (30 mL) cilantro, garlic, sweet chili dipping sauce, 2 tbsp (30 mL) lime juice, 2 tbsp (30 mL) olive oil and 1 tsp (5 mL) salt. Coat chicken in mixture. Cover and marinate in fridge 15 min.

  2. Meanwhile, grill melon on greased barbecue preheated to medium-high for 2 min. per side, or until charred and tender. Cool slightly; finely chop. In small bowl, mix with cucumber, pepper, chili and remaining lime juice, olive oil and salt. Set aside.

  3. Grill chicken on medium-high for 7 min. per side or until chicken is cooked through and internal temperature reaches 165°C (74°C). Serve chicken with Roasted Honeydew Salsa.