Chicken-Melon Salad

Chicken-Melon Salad

Ingredients:
1 Tbsp chili powder
1 tsp dried oregano
1 lb (500 g) boneless, skinless chicken breasts
1 Tbsp olive oil
5 Tbsp fresh lime juice
½ tsp salt
2 corn tortillas (6-in or 15 cm diameter), cut into 8 wedges each
2 Tbsp light mayonnaise
2 tsp dijon mustard
2 bunches watercress, tough stems trimmed (about 6 cups)
3 cups cantaloupe chunks (½ in or 1 cm)
2 cups cherry tomatoes, halved
2 scallions, thinly sliced

Directions:
1. Preheat oven to 450°F (230°C). In small bowl, stir together chili powder and oregano. Measure
out 1 tsp of mixture and set aside. Rub remaining mixture into chicken.
2. In small bowl, whisk together oil, reserved 1 tsp spice mixture, 1 Tbsp lime juice, and ¼ tsp salt.
Dip tortilla wedges into mixture. Transfer wedges to baking sheet and bake for 5 minutes, or until
crisp. Remove from oven and preheat broiler.
3. Broil chicken 6 in (15 cm) from heat for 4 minutes per side, or until cooked through. When cool
enough to handle, slice into bite-size pieces.
4. Meanwhile, in large bowl, whisk together mayonnaise, mustard, and remaining 4 Tbsp lime juice
and ¼ tsp salt. Add chicken, watercress, cantaloupe, tomatoes, and scallions. Serve topped with
tortilla wedges.