Grilled Chicken Breast with Melon Salsa and Tortilla and Arugula Salad (spicy)

MELON SALSA                                               
1/2 cup diced cantaloupe melon or Crenshaw melon

1/2 cup diced honeydew melon                                  
1 large fresh jalapeno chile, seeded and thinly sliced (use more or less to taste)

2 tablespoons finely diced red onion           

1 teaspoon chopped fresh cilantro           

1/2 teaspoon chopped fresh mint

1 teaspoon freshly squeezed lime juice

SALAD

4 corn tortillas, cut into Y2 inch-thick strips

4 ounces arugula (2 1/4 cups, firmly packed)

Juice of 2 lemons

4 boneless and skinless chicken breasts,
about 5 ounces each

Directions:
Preheat the over to 325° and prepare the grill. Thoroughly combine all the salsa ingredients in a mixing bowl and set aside.

To prepare the salad, lightly coat a baking sheet with a nonstick cooking spray. Place the tortilla strips on the baking sheet without overlapping and bake in the oven for 20 minutes, or until golden brown. Remove from the oven and let cool.

Place the arugula in a large mixing bowl and toss gently but thoroughly with the lemon juice. Set aside.

Place the chicken breasts on the medium-hot grill and grill for 5 to 8 minutes per side, or until cooked through and tender.

To serve, place some of the arugula salad in a strip down the left-hand side of each serving plate and some of the salsa on the right-hand side of each plate. Slice the chicken breasts and place on top of the arugula salad. Garnish the chicken with the tortilla strips, placing them upright and between each slice. Serve immediately.