Tandoori-Style Chicken With Cucumber Melon Relish

• 1-1/2 cups reduced-fat plain yogurt
• 2 tablespoons lemon juice, divided
• 1-1/2 teaspoons garam masala or curry powder
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1-1/2 cups chopped cantaloupe
• 1/2 cup chopped seeded peeled cucumber
• 2 green onions, finely chopped
• 2 tablespoons minced fresh cilantro
• 1 tablespoon minced fresh mint
• 1/4 cup toasted sliced almonds, optional

1. In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade.
2. For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.
3. Drain chicken, discarding marinade in bag. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165u0b0, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

yogurt, lemon juice, garam masala, salt, red pepper, chicken breast halves, cantaloupe, cucumber, green onions, fresh cilantro, fresh mint, almonds

Taken from www.tasteofhome.com/recipes/tandoori-style-chicken-with-cucumber-melon-relish/ (may not work)