Scott Theeringer's Grilled Chicken Breast with Cantaloupe Salsa

Prepare salsa first and chill for 1/2 hour before grilling chicken. Cantaloupe Salsa: Cut and cube entire cantaloupe, place in large bowl. Dice Roma tomatoes and add to the cantaloupe Finely dice the 1/2 white onion and Cilantro, add to cantaloupe mixture. Place in fridge to chill for thirty minutes. Chicken: Pre-heat grill. Take boneless, skinless chicken breasts and trim any remaining fat Place on grill 8-12 minutes depending on size and thickness, make sure to flip chicken halway through to ensure both sides are done. Remove chicken from grill and place on plate. Spoon the chilled cantaloupe mixture evenly onto grilled chicken and serve immediately.