- 1 jalapeno pepper, thinly sliced
- 1 jalapeno pepper, minced
- 5 tablespoons fresh lime juice
- 5 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 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 white and pale-green parts, thinly sliced
- 10 yellow and/or red cherry tomatoes seeded and diced
- 1/2 orange, zested
- 1/2 lime, zested
- 1/4 cup fresh cilantro chopped
- tomatillos, diced (optional)
- 2 cups mesclun or other mixed greens
- In a shallow bowl, combine jalapeno slices with 1/4 cup each of the lime juice and olive oil. Rub chicken with salt and pepper; add to marinade. Marinate in the refrigerator for at least 30 minutes.
- In a medium bowl, combine orange, grapefruit, scallions, tomatoes, remaining tablespoon each lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro and tomatillos. 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 greens among four plates. Slice chicken, and arrange it on top of greens. Spoon salsa over each salad, and serve immediately.