Serves: 4
Ingredients:
- 1/4 cup plus 1 tablespoon fresh lime juice
- 1/4 cup plus 1 tablespoon olive oil
- 2 jalapeño peppers, 1 thinly sliced, 1 diced
- 4 boneless chicken breasts, trimmed of fat and skin
- Salt and freshly ground pepper
- 2 dashes tequila (optional)
- 1 navel orange, peeled, sectioned, and cut into 1/4-inch pieces
- 1 small pink grapefruit, peeled, sectioned, and cut into 1/4-inch pieces
- 4 scallions, thinly sliced
- 10 yellow and/or red cherry tomatoes, seeded and diced
- Grated zests of 1/2 orange and 1/2 lime
- 1/4 cup fresh cilantro, chopped
- 4 tomatillos, diced (optional)
- 4 handfuls of mesclun or other mixed greens
1. In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeño slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes.
2. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeño, cilantro, tomatillos, and remaining tequila. Set aside.
3. Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from the grill and let stand for 5 minutes.
4. Divide the greens among four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately.
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