| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains |
|
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Fresh lime juice; plus |
| 1 |
tb |
Fresh lime juice |
| 1/4 |
c |
Olive oil; plus |
| 1 |
tb |
Olive oil |
| 1 |
|
Jalapeno pepper; thinly sliced |
| 1 |
|
Jalapeno pepper; diced |
| 4 |
|
Boneless chicken breasts; trimmed of fat |
|
|
And skin |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 2 |
ds |
Tequila; (optional) |
| 1 |
|
Navel orange; peeled, secioned, |
|
|
Sections cut into 1/4" pieces |
| 1 |
sm |
Pink grapefruit; peeled, secioned, |
|
|
Sections cut into 1/4" pieces |
| 4 |
|
Scallions; thinly sliced |
| 10 |
|
Yellow and/or red cherry tomatoes; seeded, diced |
|
|
Grated zest of 1/2 orange |
|
|
Grated zest of 1/2 lime |
| 1/4 |
c |
Chopped fresh cilantro |
| 4 |
|
Tomatillos; diced, (optional) |
|
|
Mesclun or other mixed greens |
INSTRUCTIONS
In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil,
and the jalapeno 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 jalapeno, 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.
Place a handful of greens on each of the four plates. Slice the chicken,
and arrange it on top of greens. Spoon salsa over each salad and serve
immediately.
Serves 4.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 194 Calories (kcal); 17g Total Fat; (77% calories from fat);
1g Protein; 10g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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