Salsa

Ingredients
2 jalapeno peppers, 1 thinly sliced, 1 minced

1/4 cup plus 1 tablespoon fresh lime juice

1/4 cup plus 1 tablespoon 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

Grated zest of 1/2 orange

Grated zest of 1/2 lime

1/4 cup fresh cilantro, chopped

4 tomatillos, diced (optional)

4 handfulls mesclun or other mixed greens


Instructions
1. 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.

2. In a medium bowl, combine orange, grapefruit, scallions, tomatoes, remaining tablespoon each lime juice and olive oil, zests, salt and pepper, diced jalapeño, cilantro and tomatillos. Set aside.

3. 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.

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