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1
In a large measuring cup, whisk lemon juice with pepper, garlic, 1/2 cup oil and 1/4 cup mint.
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2
Pour half into a resealable plastic bag, add chicken to lemon juice mixture in bag, turning to evenly coat.
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3
Press air out of bag then seal tightly. (Alternatively, place chicken in a shallow dish and pour in half the lemon juice mixture. Cover with plastic wrap).
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4
Marinate in the refrigerator, turning occasionally for at least 4 hours, but preferably overnight.
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5
To remaining lemon juice mixture, whisk in remaining 2 tbsp oil and salt. Refrigerate, covered, until ready to use.
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6
Grease grill and preheat barbecue to medium.
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7
Remove chicken from marinade, discarding any that remains.
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8
Sprinkle both sides of chicken with salt, then place on grill and barbecue until juices run clear, about 6 minutes per side.
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9
Remove from barbecue and set aside.
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10
Meanwhile, remove reserved dressing from fridge.
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11
Peel cantaloupe, discard seeds and cut into very thin wedges.
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12
Line 4 large salad plates with spinach.
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13
When chicken is cool, for each salad, slice each breast and fan onto spinach.
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14
Arrange cantaloupe on spinach.
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15
Sprinkle salads with cherry tomatoes, feta and green onion.
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16
Drizzle to taste with remaining dressing.
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17
Sprinkle with remaining 2 tbsp mint.
