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Prep Time
10 mins
Total Time
30 mins


¼ cup
finely chopped cilantro, divided
60 mL
cloves garlic, minced
⅓ cup
sweet chili dipping sauce
75 mL
¼ 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)
½ 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


Step 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.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
7 g
Saturated Fat:
1 g
13 g
1 g
10 g
65 mg
26 g
510 mg
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