3 large limes -- juice of
1/4 cup honey mustard
3 tablespoon vegetable oil
salt and pepper to taste
4 chicken breast halves
- skinned and boned -- (1 lb)
2 cups musk melon -- finely chopped
1 cup jicama -- finely chopped
1/2 red bell pepper
- finely chopped
2 green onion -- (s)
- thinly sliced
2 tablespoon cilantro -- chopped
1/4 teaspoon ground coriander seeds
6 cups mixed lettuce -- torn
toasted bread slices
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.
