Ingredients
1-1/2 cups reduced-fat plain yogurt2 tablespoons lemon juice, divided1-1/2 teaspoons garam masala or curry powder1/2 teaspoon salt1/4 to 1/2 teaspoon crushed red pepper flakes4 boneless skinless chicken breast halves (6 ounces each) 1-1/2 cups chopped cantaloupe1/2 cup chopped seeded peeled cucumber2 green onions, finely chopped2 tablespoons minced fresh cilantro1 tablespoon minced fresh mint1/4 cup toasted sliced almonds, optional
Preparation
In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade.
For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice.
Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
