Preparation / Directions:
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.