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Directions:
In zip-lock plastic bag, mix together lime juice, maple syrup, cilantro, cumin and garlic salt. Reserve 4 tablespoons mixture and set aside. Place chicken in plastic bag, seal and shake to coat. Refrigerate and marinate 30 minutes. Remove chicken from marinade; set aside.
In small saucepan, place marinade and heat to boiling; boil 1 minute.
Place chicken on broiler pan. Set temperature control at Broil and arrange oven rack so chicken is about 6 inches from heat. Broil, turning and brushing with marinade, about 10 minutes or until fork can be inserted with ease. Remove chicken from oven; keep warm.
In medium bowl, make relish by mixing together cantaloupe, jicama, red pepper, jalapeno pepper, onion and 1 tablespoon reserved marinade.
In small bowl, make dressing by blending oil and vinegar dressing with 3 tablespoons of reserved marinade.
In large bowl, place salad greens; add dressing mixture and toss to coat.
To serve, divide salad greens among 4 plates; cut chicken in slices and arrange over salad greens. Spoon relish over chicken. Garnish with cilantro sprigs, lime slices, raspberries and cantaloupe slices.
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