1½ cups reduced-fat plain yogurt
2 tablespoons lemon juice, divided
1½ teaspoons garam masala or curry powder
½ teaspoon salt
¼ to ½ teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (6 ounces each)
1½ cups chopped cantaloupe
½ cup chopped seeded peeled cucumber
2 green onions, finely chopped
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
¼ cup toasted sliced almonds, optional
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.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.