4 boneless chicken breasts, trimmed of fat and skin
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
1/4 cup fresh cilantro, chopped
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens
Salt and freshly ground pepper
Grated zests of 1/2 orange and 1/2 lime
STEP BY STEP:
In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeņo slices
Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes
In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeņo, cilantro, tomatillos, and remaining tequila. Set aside
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
Divide the greens among four plates. Slice the chicken, and arrange it on top of greens
Spoon salsa over each salad and serve immediately.
