This recipe for Cilantro Lime Chicken Salad with Melon Relish was submitted by Gloria Bradley, Naperville, IL.

Cilantro Lime Chicken Salad with Melon Relish

1/2 cup lime juice

1/4 cup maple syrup

3 tablespoons minced cilantro leaves

1/2 teaspoon ground cumin

1/2 teaspoon garlic salt

4 boneless, skinless chicken breast halves

1 cup diced cantaloupe
1/2 cup diced jicama

2 tablespoons minced red bell pepper

1 tablespoon seeded, minced jalapeno pepper
1 green onion, finely chopped
2 tablespoons bottled oil and vinegar dressing
6 cups bite-size mixed salad greens
Cilantro sprigs
Lime slices
Fresh raspberries
Cantaloupe slices

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 (or grill chicken, if desired). 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.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.