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Add a photoRaciónes: 4
Ingredientes
- 1/4 c. fresh lime juice plus
- 1 Tbsp. fresh lime juice
- 1/4 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil
- 1 x jalapeno pepper thinly sliced
- 1 x jalapeno pepper diced
- 4 x boneless chicken breasts trimmed of fat and skin Salt Freshly-grnd black pepper
- 2 dsh tequila (optional)
- 1 x navel orange peeled, secioned, sections cut into 1/4" pcs
- 1 sm pink grapefruit peeled, secioned, sections cut into 1/4" pcs
- 4 x scallions thinly sliced
- 10 x yellow and/or possibly red cherry tomatoes seeded, diced Grated zest of 1/2 orange Grated zest of 1/2 lime
- 1/4 c. minced fresh cilantro
- 4 x tomatillos diced, (optional) Mesclun or possibly other mixed greens
Direcciones
- In a shallow bowl, combine 1/4 c. each of the lime juice and extra virgin olive oil, and the jalapeno slices. Rub chicken with salt and pepper; add in to marinade. Add in a dash of tequila. Marinate in the refrigerator for at least 30 min.
- In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and extra virgin olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
- Remove chicken from marinade. Cook on a warm grill for about 5 min on each side, or possibly till cooked through. Remove from the grill and let stand for 5 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 432 | |
| Calories from Fat 269 | 62% |
| Total Fat 30.24g | 38% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 92mg | 4% |
| Potassium 552mg | 16% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.99g | 4% |
| Protein 30.17g | 48% |
