Grilled Chicken With Citrus Salsa - cooking recipe

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

Preparation

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.
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.
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.
Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.