A citrusy salsa adds an unexpected zing to this barbecued chicken recipe; perfect atop a summer salad.
4 skinless, boneless chicken breasts
1/3 cup lime juice
1/3 cup olive oil
2 jalapeño peppers, 1 sliced, 1 diced
Salt and freshly ground black pepper
1 large navel orange
1 pink grapefruit
12 cherry tomatoes, diced
4 scallions, sliced
1/3 cup fresh cilantro, chopped
3 tomatillos, diced
Zest of 1/2 orange
Zest of 1/2 lime
Step 1: Reserve 1 tbsp each of lime juice and olive oil and put aside. In a shallow bowl, combine sliced jalapeño with remaining lime juice and olive oil.
Step 2: Rub chicken with salt and pepper and place in bowl with marinade. Marinate for 30-45 minutes in the refrigerator.
Step 3: Peel and section orange and grapefruit and cut into 1/4" pieces. Dice remaining jalapeño pepper. In a medium bowl, combine orange, grapefruit, tomatoes, scallions, 1 tbsp each lime juice and olive oil, zest or orange and grapefruit, jalapeño, chopped cilantro, tomatillos and salt and pepper; set aside.
Step 4: Take chicken out of marinate. Cook on a hot grill for about 5-6 minutes each side, until cooked through. Remove from grill and let stand for 4-5 minutes.
Step 5: Slice chicken and arrange on platter of bed of mixed greens. Spoon salsa over top of chicken and serve.