Grilled Chicken with Hot Salsa

• 4 boneless skinless chicken breasts
• 1 pinch celery salt
• 1 pinch cayenne pepper
• 2 tablespoons oil
• fresh coriander, to garnish (cilantro)
• corn chips, to serve
• 275 g watermelon
• 175 g cantaloupe
• 1 small red onion
• 1 green chili
• 2 tablespoons lime juice
• 4 tablespoons fresh coriander (cilantro)
• 1 pinch salt

1. Preheat grill.
2. Slash the chicken breasts deeply to speed up cooking.
3. Season the chicken with celery salt and cayenne, brush with oil and grill about 15 minutes.
4. For the salsa, remove the rind and seeds from the melons.
5. Finely dice the flesh and put into a bowl.
6. Finely chop the onion, split the chillie (discarding the seeds) and chop.
7. Mix with the melon.
8. Add the lime juice and chopped coriander, and season with the salt.
9. Turn the salsa out into a small mixing bowl.
10. Arrange the chicken on a plate and serve with the salsa and a handful of corn chips.
11. Garnish with sprigs of coriander.

chicken breasts, celery salt, cayenne pepper, oil, fresh coriander, corn chips, watermelon, cantaloupe, red onion, green chili, lime juice, fresh coriander, salt

Taken from www.food.com/recipe/grilled-chicken-with-hot-salsa-11958 (may not work)