recipes.com -- Answers101 - if you can use a computer to reach Answerbag, you can use it to google for any recipe you want; you don't have to bombard us with these questions. That was my point; I guess it missed you.

2 jalapeño 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 1. In a shallow bowl, combine jalapeño 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.

* 1/4 cup plus 1 tablespoon fresh lime juice * 1/4 cup plus 1 tablespoon olive oil * 2 jalapeño peppers, 1 thinly sliced, 1 diced * 4 boneless chicken breasts, trimmed of fat and skin * Salt and freshly ground pepper * 2 dashes tequila (optional) * 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, thinly sliced * 10 yellow and/or red cherry tomatoes, seeded and diced * Grated zests of 1/2 orange and 1/2 lime * 1/4 cup fresh cilantro, chopped * 4 tomatillos, diced (optional) * 4 handfuls of mesclun or other mixed greens 1. In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeño slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes. 2. In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeño, cilantro, tomatillos, and remaining tequila. 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 the greens among four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately.