This recipe is guaranteed to blow you away! For ease in preparation, buy already cubed watermelon cut into smaller pieces.



  • 2 tablespoons low-sodium soy sauce
  • 1-2 tablespoons chili sauce with garlic
  • 1 tablespoon dark sesame oil
  • 4 (6-oz.) skinless, boneless chicken breast halves
  • ¼ teaspoon salt


  • 2 cups diced seeded watermelon
  • ¼ cup diced yellow bell pepper
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon grated peeled fresh ginger
  • 2 teaspoons mirin (sweet rice wine)
  • 1 teaspoon fresh lime juice
  • ⅛ teaspoon salt
  • 1 jalapeno pepper, seeded, minced


  • fresh cilantro sprigs
  • fresh lime wedges

Makes 4 servings.


  1. To prepare the chicken, combine the first three ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for one hour, turning bag occasionally.
  2. To prepare the salsa, combine watermelon and remaining salsa ingredients; cover and chill until ready to serve.
  3. Prepare the grill. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand five minutes. Cut chicken diagonally across grain into thin slices. Serve with salsa. Garnish with cilantro sprigs and serve with lime wedges, if desired.

Source: Cooking Light at

Rebecca Silvestri

Rebecca Silvestri is the vice president of Sales & Marketing. She is also the wife of Philip Silvestri, publisher of Local Profile. In a previous life, Rebecca was a math teacher in London and the...