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Salsa with a sweet summer twist – watermelon!

Recipe: Grilled chicken breasts with watermelon salsa

Grilled chicken gets a sweet-spicy spark of flavor from watermelon salsa.

Grilled chicken gets a sweet-spicy spark of flavor from watermelon salsa.

Debbie Arrington

What better way to end summer than with spicy watermelon salsa?

This combination makes the most of watermelon’s savory side while retaining its juicy sweetness. Watermelon salsa is a refreshing warm-weather topping for grilled chicken breasts. (It’s also great with pork tenderloin or sturdy tortilla chips.)

Grilled chicken breasts with watermelon salsa

Makes 2 servings


¼ cup white wine

¼ cup olive oil

Watermelon, yellow bell pepper and cilantro
Cool ingredients for a spicy salsa.

2 tablespoons balsamic vinegar

½ teaspoon seasoning salt

½ teaspoon coarse black pepper

2 chicken breasts, skinless and boneless


In a shallow dish, mix together wine, olive oil, balsamic vinegar, seasoning salt and pepper.

Pat dry chicken breasts and place in marinade, turning to coat. Refrigerate chicken breasts in marinade until ready to grill, at least 30 minutes.

Heat grill to medium. Grill chicken breasts for about 20 minutes, turning once, until done and juices run clear.

Serve chicken immediately with watermelon salsa.

Watermelon salsa

Makes about 4 cups


1 tablespoon olive oil

2 tablespoons lime juice

½ teaspoon garlic salt

1 teaspoon crushed red pepper

1/3 cup cilantro, chopped

1/3 cup onion, diced

½ cup yellow or green bell pepper, diced

1 Hatch or Ortega chile, chopped (about 2 to 3 tablespoons)

White bowl with watermelon salsa
This salsa also goes well with tortilla chips.

3 cups watermelon, cubed and seeds removed


In a medium bowl, mix together olive oil, lime juice, garlic salt and crushed red pepper. Stir in chopped cilantro, onion, bell pepper and chilies. Fold in cubed watermelon. Chill until ready to use.

Note: Refrigerate extra salsa for later use.


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Dig In: Garden Checklist

For week of Sept. 24:

This week our weather will be just right for fall gardening. What are you waiting for?

* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.

* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Fertilize deciduous fruit trees.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

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Find our spring recipes here!