Ingredients:

• 4 chicken breasts without skin and bone
• Pinch of celery salt and cayenne pepper
• 2 tbsp vegetable oil
• Fresh coriander, to garnish
• Corn chips, to serve

For the Salsa:

• 10 oz watermelon
• 6 oz canteloupe melon
• 1 small red onion
• 1 green chillies
• 2 tbsp lime juice
• 4 tbsp chopped fresh coriander
• Pinch of salt

Method:

• Preheat a moderate grill.
• Slash the chicken breasts deeply to speed up the cooking time.
• Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
• For the salsa, remove the rind and seeds from the melons.
• Finely dice the flesh and put it into a bowl.
• Finely chop the onion, split the chillies(discarding the seeds) and chop.
• Mix with the melon.
• Add the lime juice and chopped coriander, and season with a pinch of salt.
• Turn the salsa out into a small mixing bowl.
• Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips.
• Garnish with sprigs of coriander.