Cantaloupe Salsa
Sweet melon combined with crunchy peppers, zesty lime, spicy jalapeno and fresh mint make up this delicious cantaloupe salsa that pairs perfectly with grilled chicken and salmon.
Summer screams salsa season, but salsa doesn’t have to mean tomatoes or tomatillos, in fact, a good fruit salsa can make a grilled chicken, shrimp or salmon dinner pop!
You can serve with crunchy chips, or over your favorite grilled meats.
Ingredients in Cantaloupe Salsa
- 2 cups cantaloupe, seeded and diced
- 1/2 cup red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup red bell pepper, diced
- 2 tablespoons fresh mint, chopped
- juice of one lime
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Smoked Paprika Grilled Chicken
- 2 lbs. chicken breasts, sliced into thirds lengthwise
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper
- 1 tablespoon extra virgin olive oil
Note – When creating the recipe, I originally tested it using tomatoes and I did not care for the tomato melon combo, but red bell peppers really pop and add some fantastic crunch to this salsa. I played around with the fresh herbs as well and absolutely loved the fresh mint in this cantaloupe salsa as it complements the sweetness of the melon.
How to Make Cantaloupe Salsa
It’s super easy to make this salsa!
In a medium bowl combine the diced cantaloupe, red pepper, jalapeno, red onion, and mint.
Squeeze the lime juice over the salsa and drizzle the olive oil. Stir to combine.
Season with salt and pepper to taste.
For the Chicken,
Heat the grill to medium-high heat – around 400° F. Clean the grill and oil the grates.
Slice the chicken into thrids to have 1/4″ breast pieces. Brush with olive oil.
Combine the paprika, salt, pepper, onion powder and garlic powder in a small bowl and stir to combine.
Sprinkle the seasoning mix onto both sides of the chicken breasts, using your fingers to rub it in thoroughly.
Place the chicken on the grill and cook for 6 minutes on each side until the chicken is cooked through and reaches 165° F with an internal thermometer.
Plate the chicken and serve with the cantaloupe salsa.
Enjoy.
Ingredients
Cantaloupe Salsa
- 2 cups cantaloupe seeded and diced
- 1/2 cup red onion diced
- 1 jalapeno pepper seeded and minced
- 1/2 cup red bell pepper diced
- 2 tablespoons fresh mint chopped
- juice of one lime
- 1 tablespoon extra virgin olive oil
- salt and pepper to taste
Smoked Paprika Grilled Chicken
- 2 lbs. chicken breasts sliced into thirds lengthwise
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper
- 1 tablespoon extra virgin olive oil
Instructions
- In a medium bowl combine the diced cantaloupe, red pepper, jalapeno, red onion, and mint.
- Squeeze the lime juice over the salsa and drizzle the olive oil. Stir to combine.
- Season with salt and pepper to taste.
- For the Chicken,
- Heat the grill to medium-high heat - around 400° F. Clean the grill and oil the grates.
- Slice the chicken into thrids to have 1/4" breast pieces. Brush with olive oil.
- Combine the paprika, salt, pepper, onion powder and garlic powder in a small bowl and stir to combine.
- Sprinkle the seasoning mix onto both sides of the chicken breasts, using your fingers to rub it in thoroughly.
- Place the chicken on the grill and cook for 6 minutes on each side until the chicken is cooked through and reaches 165° F with an internal thermometer.
- Plate the chicken and serve with the cantaloupe salsa.
Be sure to leave a review and comment below letting me know your thoughts about the salsa.
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