Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         limes -- juice of
     1/4  cup           honey mustard
   3      tablespoons   vegetable oil
                        salt and pepper to taste
   4                    chicken breast halves
                        - skinned and boned -- (1 lb)
   2      cups          musk melon -- finely chopped
   1      cup           jicama -- finely chopped
     1/2                red bell pepper
                        - finely chopped
   2                    green onion -- (s)
                        - thinly sliced
   2      tablespoons   cilantro -- chopped
     1/4  teaspoon      ground coriander seeds
   6      cups          mixed lettuce -- torn
                        toasted bread slices

Preparation:

Reserve about 1 tbs lime juice. Mix remaining lime juice, mustard. oil, salt and pepper in small dish. Refrigerate half of the mixture for the lettuce. Lightly pound the chicken breast about 1/2-inch thick. Coat with the other half of the mustard mixture. Refrigerate, covered, turning occasionally for 1-4 hours. For relish, mix melon, jicama, red pepper, onion, cilantro, ground coriander, reserve 1 tbs lime juice, salt and pepper in a medium bowl. Let stand while cooking chicken. Prepare a charcoal grill or heat the grill. Grill the chicken about 6-inches from the heat, basting with the marinade, until nicely browned but still moist, 10-12 minutes. Remove. To serve, toss lettuce with remaining half of mustard mixture. Divide among 4 serving plates. Top each with a chicken breast. Spoon melon relish over chicken and serve with toasted bread.