Try Watermelon Jalapeño Salad for a Sweet Kick

Add chargrilled chicken to make a perfectly satisfying lunch or dinner.

We’re exploring the many ways to prepare one of summer’s most underestimated fruits: Watermelon. We’ve partnered with Ashley Rodriguez of Not Without Salt for fresh recipes ideas and cooking tips.

Welcome to the savory side of watermelon. In this recipe, which might become your new go-to dish for weeknight dinners or casual weekend get-togethers, sweet melon handles the spice of jalapeño, stands up to simply grilled chicken, and is refreshing as summer heats up. Creamy pieces of avocado help balance the zing of the jalapeños. Dice it up into smaller pieces to make a lovely Mediterranean salsa and serve with fresh pita. Add in crumbled feta to reinforce the salty, savory flavors.

This simple salad makes for a wonderful healthy summer lunch or dinner. It should be made just before serving, since the watermelon will release its water as it’s mixed with salt.


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Watermelon, Jalapeño, Tomato Salad with Grilled Chicken

“For a small crowd or a large crowd, this dish is the perfect solution to beat back summer’s heat and to use the wonderful bounty of produce that the hot sun provides.” — Ashley 

Servings: 4



2 chicken breasts

Salt and pepper

3 cups watermelon cubes

1/2 jalapeño, seeded and diced (add more if you like more heat)

1 cup quartered cherry tomatoes

2 tablespoons capers

1 avocado, peeled, seeded and diced

1 1/2 tablespoons extra-virgin olive oil

Sea salt to taste


1/2 cup fresh mint leaves

Flake salt


Generously salt and pepper the chicken breasts, then grill on your indoor grill pan until just cooked through for about 10 to 15 minutes.

Set aside the chicken to rest and cool.

In a large bowl combine the watermelon, jalapeño, tomatoes, capers, avocado, olive oil, salt, pepper, and mint leaves. Gently stir to combine. Taste and adjust seasonings to your liking.

Slice the chicken breasts. Set 3 to 4 pieces of the chicken on a plate, then top with the watermelon salad. Finish with a sprinkle of flake salt for a bit of crunch.

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