Grilled Chicken With Citrus Salsa

I cannot express enough how delicious citrus is in a salad. Perfect for warm weather. You will need the zest of 1/2 an orange and 1/2 a lime. It's easier to zest before peeling and sectioning.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup  plus 1 tablespoon fresh lime juice, divided
• 1⁄4 cup  plus 1 tablespoon olive oil, divided
• 2  jalapeno peppers, 1 thinly sliced, 1 diced (keep separate)
• 4  boneless skinless chicken breasts, trimmed of fat
•  coarse salt, to taste
•  fresh ground pepper, to taste
• 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  green onions, thinly sliced
• 10  yellow cherry tomatoes or 10  cherry tomatoes, seeded and diced
• 1⁄2 orange zest, grated
• 1⁄2 lime zest, grated
• 1⁄4 cup  chopped chopped fresh cilantro
• 4  tomatillos, diced (optional)
• 4  handfuls  mixed greens, baby greens or 4  mesclun

Directions

1. In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Add a dash of tequila and chicken breasts. Marinate for at least half an hour.
2. In a medium bowl, combine orange and grapefruit sections, green onions, tomatoes, remaining 1 tablespoon lime juice and 1 tablespoon olive oil, orange and lime zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
3. Remove chicken from marinade. Season with salt and pepper. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
4. Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.