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Tropical Fruit Salsa & Grilled Chicken Salad - 2 Simple Summer Recipes

Updated: Sep 10, 2023

Fresh mango salsa with pita chip

Liven up your next barbeque with one of these yummy simple summer recipes! Both are easy to make, healthy, and wonderfully delicious! Enlist the help of your adventurous or picky eater to chop up the ingredients with a kid-friendly knife and supervision. :)

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Simple Summer Recipe #1: Tropical Fruit Salsa

Give an all-time favorite a tropical twist with this quick and scrumptious salsa. Serves 4.


1 cup pineapple

1 medium mango

3/4 cup strawberries

2 medium kiwi

¼ cup coconut flakes

1 Tablespoon fresh mint

1 medium lime


Chop the pineapple, mango, strawberries, kiwi, and mint.

Juice the lime.

In a large bowl, combine all of the ingredients together, mixing well with a spoon.

Serve with baked pita chips or your favorite snack chip.

You can refrigerate any leftover salsa in a sealed container for up to two days. This salsa also tastes great served over cooked chicken or seafood.

Grilled chicken and salad

Simple Summer Recipe #2: Refreshing Grilled Chicken Salad

This is no ordinary grilled chicken salad! Packed with nutrition, this light and healthy salad is sure to please. Serves 4.


½ cup lime juice

2 Tablespoons honey

4 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

4 boneless, skinless chicken breast halves (about 4 ounces each)

6 cups spring mix salad greens

2 cups cubed, seedless watermelon

1 cup fresh blueberries

1 medium sweet yellow pepper, cut into 1-inch pieces

1/3 cup chopped, toasted walnuts


In a small bowl, combine the lime juice, honey, olive oil, salt, and pepper.

Pour 1/3 cup of the combined mixture into a gallon-size zipper plastic bag, then add the chicken.

Seal the bag and coat the chicken, then refrigerate for at least 1 hour. Cover and refrigerate the remaining mixture to be used as the dressing.

Drain the marinated chicken and discard the marinade.

Grill the chicken, or broil it in the oven for about 4-7 minutes on each side, until a meat thermometer reaches 170 degrees.

In a large bowl, combine the salad greens, watermelon, blueberries, and yellow pepper.

Add the reserved dressing and toss all to coat. Slice the chicken and serve with the salad. Sprinkle each salad plate with about 4 teaspoons of toasted walnuts.

Recipes are courtesy of and Taste of Home.

A man and a woman having a picnic on a blanket overlooking a lake

All blog content shared through HealthSmart! Kids is for informational purposes only and not to be construed as medical advice. Always talk with your qualified health care provider for managing your health care needs.

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