Grilled Chicken & Roasted Honeydew Salsa
In large bowl, mix 2 tbsp (30 mL) cilantro, garlic, sweet chili dipping sauce, 2 tbsp (30 mL) lime juice, 2 tbsp (30 mL) olive oil and 1 tsp (5 mL) salt. Coat chicken in mixture. Cover and marinate in fridge 15 min.
Meanwhile, grill melon on greased barbecue preheated to medium-high for 2 min. per side, or until charred and tender. Cool slightly; finely chop. In small bowl, mix with cucumber, pepper, chili and remaining lime juice, olive oil and salt. Set aside.
Grill chicken on medium-high for 7 min. per side or until chicken is cooked through and internal temperature reaches 165°C (74°C). Serve chicken with Roasted Honeydew Salsa.