Ingredients Jump to Instructions ↓

  1. 1/2 cup lime juice

  2. 1/4 cup maple syrup

  3. 3 tablespoons minced cilantro leaves

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon garlic salt

  6. 4 boneless, skinless chicken breasts Relish:

  7. 1 cup diced cantaloupe

  8. 1/2 cup diced jicama

  9. 2 tablespoons minced red bell pepper

  10. 1 tablespoon seeded, minced jalapeno pepper

  11. 1 green onion, finely chopped

  12. 2 tablespoons bottled oil and vinegar dressing

  13. 6 cups mixed salad greens cilantro sprigs for garnish, optional lime slices for garnish, optional fresh raspberries for garnish, optional cantaloupe slices for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Prepare Chicken: In resealable plastic bag, combine lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons of mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes.

  2. Remove chicken from marinade; set aside. In small saucepan, place marinade and heat to boiling; boil 1 minute. Place chicken on broiler pan. Make sure oven rack 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.

  3. Prepare Relish: In medium bowl, combine cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade. In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade.

  4. In large bowl, place salad greens; add dressing mixture and toss to coat. To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon Relish over chicken. Garnish if desired with cilantro sprigs, lime slices, raspberries and cantaloupe slices.


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