Ingredients

4 boneless, skinless chicken breast halves

1 tablespoon seeded, minced jalapeno pepper

1/2 cup lime juice

1 green onion, finely chopped

1/4 cup maple syrup

3 tablespoons minced cilantro leaves

2 tablespoons bottled oil and vinegar dressing

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt

1 cup diced cantaloupe

1/2 cup diced jicama

2 tablespoons minced red bell pepper

6 cups bite-size mixed salad greens

Cilantro sprigs

Lime slices

Fresh raspberries

Cantaloupe slices

Preparation

  1. In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside.
  2. In small saucepan, place marinade and heat to boiling; boil 1 minute.
  3. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm.
  4. In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade.
  5. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade.
  6. In large bowl, place salad greens; add dressing mixture and toss to coat.
  7. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.