Grilled Chicken Topped With Mixed Melon Salsa

• 1 cup ripe honeydew melon, cut into 1/4-inch dice
• 1 cup ripe cantaloupe, cut into 1/4-inch dice
• 1 teaspoon grated fresh ginger
• 3 tablespoons minced scallion
• 1 teaspoon seeded and minced jalapeno
• 1 tablespoon fresh lime juice
• 3/4 teaspoon salt
• 2 chicken breasts, boned, skinned and split
• Freshly ground pepper to taste

1. In a medium bowl, toss together the melons, ginger, scallion and jalapeno.
2. Mix in the lime juice and 1/4 teaspoon of salt.
3. Refrigerate until cold.
4. Heat a grill or broiler.
5. Season the chicken breasts with the remaining salt and pepper to taste.
6. Grill or broil until cooked through, about 4 minutes per side.
7. Divide among 4 plates and top with the salsa.
8. Serve immediately.

honeydew melon, cantaloupe, ginger, scallion, jalapeno, lime juice, salt, chicken breasts, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5578 (may not work)