The gingered watermelon salsa served with this spicy chicken dish is a creative way to conjure up a fresh taste of summer that will satisfy the palate and do no damage to the waistline.

The low-fat recipe is from the “Summer Cookbook” selection in the June issue of Cooking Light magazine. Serve the chicken over a bed of jasmine or basmati rice.

For the chicken:

2 tablespoons low-sodium soy sauce

1 to 2 tablespoons chili sauce with garlic

1 tablespoon dark sesame oil

Four 6-ounce skinless, boneless chicken breast halves

For the salsa:

2 cups diced seeded watermelon

1/4 cup diced yellow bell pepper

2 tablespoons thinly sliced green onions

1 tablespoon chopped fresh cilantro

1 teaspoon grated peeled fresh ginger

2 teaspoons mirin (sweet rice wine)

1 teaspoon fresh lime juice

1/8 teaspoon salt

1 jalapeno pepper, seeded and minced

Remaining ingredients:

1/4 teaspoon salt

Cooking spray

Cilantro sprigs, optional

Lime wedges, optional

To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges, if desired. Makes 4 servings.