For the salad:
4 corn tortillas, cut into ½-inch thick strips
4 ounces arugula (2¼ cups, firmly packed)
Juice of 2 lemons
4 boneless skinless chicken breasts, about 5 ounces each
Salt and pepper to taste

For the salsa:
½ cup diced cantaloupe or Crenshaw melon
1 large fresh jalapeno chile, seeded and thinly sliced (use more or less to taste)
2 tablespoons finely diced red onion
1 teaspoon chopped fresh cilantro
½ teaspoon chopped fresh mint
1 teaspoon freshly squeezed lime juice

To make the salad:
Preheat the oven to 325°F and preheat the grill. Lightly coat a baking sheet with a nonstick cooking spray. Place the tortilla strips on the baking sheet without overlapping and bake in the oven for 20 minutes or until golden brown. Remove from the oven and let cool.

Place the arugula in a large mixing bowl and toss gently but thoroughly with the lemon juice. Set aside.

Place the chicken breasts on the medium-hot grill and grill for 5-8 minutes per side or until cooked through and tender. Season to taste with salt and pepper.

To make the salsa:
Thoroughly combine the salsa ingredients in a mixing bowl and set aside.

To serve:
Place some of the arugula in a strip down the left-hand side of each serving plate and some of the salsa on the right-hand side of each plate. Slice the chicken breasts and place on top of the arugula. Garnish the chicken with the tortilla strips, placing them upright and between each slice. Serve immediately.