2 tbsp. soy sauce
2 tsp. Dijon mustard
4 (6oz) boneless, skinless chicken breast halves or thighs
2 cups honeydew melon, diced small
2 tsp. minced red onion
3 tbsp. chopped fresh mint leaves
3 tbsp. lime juice
1/2 tsp kosher salt
Preheat a grill or grill pan to medium-high heat.
In a medium bowl, whisk together the soy sauce and mustard. Add the chicken to the marinade, gently toss to coat. Put the chicken on the grill and cook for 2-3 minutes, occasionally basting with leftover marinade. Flip, close (or cover if using a grill pan), and continue grilling until cooked through, about 4 minutes.
In a medium bowl, combine the honeydew, mint, red onion, and lime juice. Season with the salt and toss to combine.
To serve, put the chicken on plates and top with the honeydew relish.