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Chicken With Watermelon Salsa

IngredientsWatermelon, Chicken
Menu PartEntree
Cuisine TypeAmerican
Chicken With Watermelon Salsa

Chef Tony Jung

University of Massachusetts

Amherst, Mass.

At University of Massachusetts, chef Tony Jung creates a salsa from a favorite seasonal fruit: watermelon. The juicy red fruit is combined with bacon, jalapenos, green peppers, cilantro and lime to liven up a basic chicken prep with a refreshing twist. Made in quantity, the watermelon salsa can be cross-utilized as a snack with chips or a topping for tacos and salads.


Watermelon salsa

9¼ oz. bacon

1 lb. 9 oz. seedless watermelon, diced

9¼ oz. red onions, diced

9¼ oz. green bell peppers, diced

3 oz. jalapeno, seeded and diced

1½ oz. cilantro, diced

1 tbsp. lime juice

1½ tsp. kosher salt


2 lb. 1 oz. all-purpose flour

¼ cup plus ½ tsp. ground black pepper

50 boneless chicken breast cutlets (4½ oz. each)

¼ cup plus ½ tsp. canola oil


  1. Prepare salsa: Cook bacon in 350 F. convection oven until full cooked. Cool slightly and dice; set aside.
  2. In container, combine watermelon, onions, green peppers, jalapeno, cilantro, lime juice and salt; mix well. Top with bacon. Refrigerate until ready to serve.
  3. Meanwhile, prepare chicken: In container, combine flour and black pepper; mix well. Dredge chicken in flour mixture, coating twice.
  4. Preheat griddle to 350 F. Add canola oil. When hot, add coated chicken. Cook until golden on both sides and internal temperature reaches 165 F.
  5. To serve, place chicken on plate and top with salsa.

Photo courtesy of National Watermelon Promotion Board

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