Instructions: Brush chicken with 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill or broil 6-8 inches from heat source for 2-3 minutes perside until cooked through. Dice and reserve. In a food processor combine lime juice, onion, cilantro, and jalapeno. Process until finely chopped.

Gradually add oil with machine running. Season to taste with salt and pepper. In a salad bowl toss chicken, melon, avocado and jicama with dressing. Serve on a bed of Romaine lettuce leaves.

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