4 boneless, skinless chicken breast halves
1 tablespoon seeded, minced jalapeno pepper
1/2 cup lime juice
1 green onion, finely chopped
1/4 cup maple syrup
3 tablespoons minced cilantro leaves
2 tablespoons bottled oil and vinegar dressing
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup diced cantaloupe
1/2 cup diced jicama
2 tablespoons minced red bell pepper
6 cups bite-size mixed salad greens
cilantro sprigs
lime slices
fresh raspberries
cantaloupe slices

In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside. In small saucepan, place marinade and heat to boiling; boil 1 minute. Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken 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. In medium bowl, make relish by mixing together 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. 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 with cilantro sprigs, lime slices, raspberries and cantaloupe slices. Makes 4 servings.