1. In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeÃ±o 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 jalapeÃ±o, 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.