Sprinkle the chicken on both sides with pepper. Deseed the chilli, then finely chop it. Stir together 2 tablespoons lime juice, the garlic, soya sauce and 1 teaspoon of the chopped chilli in a shallow dish. Add the chicken and turn to coat. Cover and leave to marinate at room temperature, turning once, while preparing the salsa.
Salsa: Halve the cucumber lengthways. Remove the seeds with the tip of a teaspoon. Place the cucumber cut-side down on a board and cut into thin slices. Combine the cucumber, melon, tomatoes, basil, and remaining chilli and lime juice in a medium bowl. Toss together, then set aside.
Cook chicken: Heat a large shallow pan to moderate heat. Discard the marinade. Lightly coat the pan with oil. Cook the chicken until it's no longer pink in the middle.
Transfer the chicken to a cutting board and cut diagonally into strips about 1cm (½in) wide. Toss with the cucumber mixture. Divide the salad leaves among four plates and spoon the chicken and melon mixture on top.
Some more ideas
*Other lean meat – turkey breast, pork fillet or beef steak – can replace the chicken. *For a dish with less heat, omit the chilli and use 1 tsp mild chilli powder. Use half in the marinade for the chicken and half in the salsa. *Add 150g (5½oz) pineapple chunks (fresh or canned in its own juice) to the salsa. *Serve over torn cabbage/lettuce leaves instead of mixed salad leaves.
*Orange-fleshed melons, such as cantaloupe or Charentais, are an excellent source of betacarotene, a powerful antioxidant that has anti- carcinogenic properties. *Chillies have ample amounts of vitamin C – more than sweet peppers do. Capsaicin, the chemical that causes the heat, is also very healthy.