1. In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint. 2. Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat. 3. Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap). 4. Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight. 5. To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use. 6. Grease grill and preheat barbecue to medium. 7. Remove chicken from marinade, discarding any that remains. 8. Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side. 9. Remove from barbecue and set aside. 10. Meanwhile, remove reserved dressing from fridge. 11. Peel cantaloupe, discard seeds and cut into very thin wedges. 12. Line 4 large salad plates with spinach. 13. When chicken is cool, for each salad, slice each breast and fan onto spinach. 14. Arrange cantaloupe on spinach. 15. Sprinkle salads with cherry tomatoes, feta and green onion. 16. Drizzle to taste with remaining dressing. 17. Sprinkle with remaining 2 tbsp mint. ---------------------------------------------------------------------------
Nutrition
Ingredients
