Grilled Chicken Salad With Melon Relish

Recipe Ingredients

3 cups	711ml	Limes - juice of (large)
1/4 cup	59ml	Honey mustard
3 tablespoons	45ml	Vegetable oil
		Salt and pepper to taste
4		Chicken breast halves- skinned and boned (1 lb)
2 cups	292g / 10oz	Musk melon - finely chopped
1 cup	146g / 5.1oz	Jicama - finely chopped
1/2		Red bell pepper
		- finely chopped
2		Green onion - (s)
		- thinly sliced
2 tablespoons	30ml	Cilantro - chopped
1/4 teaspoon	1.3ml	Ground coriander seeds
6 cups	660g / 23oz	Mixed lettuce - torn
		Toasted bread slices

Recipe Instructions

Reserve about 1 tbs lime juice. Mix remaining lime juice, mustard. oil, salt and pepper in small dish. Refrigerate half of the mixture for the lettuce.

Lightly pound the chicken breast about 1/2-inch thick. Coat with the other half of the mustard mixture. Refrigerate, covered, turning occasionally for 1-4 hours.

For relish, mix melon, jicama, red pepper, onion, cilantro, ground coriander, reserve 1 tbs lime juice, salt and pepper in a medium bowl. Let stand while cooking chicken.

Prepare a charcoal grill or heat the grill.

Grill the chicken about 6-inches from the heat, basting with the marinade, until nicely browned but still moist, 10-12 minutes. Remove.

To serve, toss lettuce with remaining half of mustard mixture. Divide among 4 serving plates.

Top each with a chicken breast. Spoon melon relish over chicken and serve with toasted bread.

Source:
Cooking Light, Jul/Aug 1995, page 116

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