Ingredients
1/4
cup plus 1 tablespoon fresh lime juice
1/4
cup plus 1 tablespoon olive or vegetable oil
2
tablespoons tequila or gin, if desired
2
teaspoons chopped jalapeño chili
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
3/4
teaspoon salt
1/4
teaspoon pepper
2
medium peaches, peeled and chopped
1
medium orange, peeled and chopped
4
medium green onions, thinly sliced (1/4 cup)
10
yellow or red cherry tomatoes, seeded and diced
1/4
cup chopped fresh cilantro
1
tablespoon grated orange peel
1
teaspoon grated lime peel
4
cups bite-size pieces mixed salad greens
Preparation
Mix 1/4 cup lime juice, 1/4 cup olive oil, 1 tablespoon tequila and 1 teaspoon chili in shallow glass or plastic dish. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add chicken to marinade; turn to coat. Cover and refrigerate 30 minutes.
Mix remaining ingredients except salad greens in glass or plastic bowl. Stir in remaining 1 tablespoon lime juice, 1 tablespoon olive oil, 1 tablespoon tequila, 1 teaspoon chili, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate while grilling chicken.
Heat coals or gas grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade.
Divide salad greens among 4 plates. Slice chicken; arrange on greens. Spoon fruit salsa over chicken.
