Sandy's Grilled Chicken with Fruit Salsa

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons tequila 
• 0.3 cup spring onion thinly sliced
• 2 teaspoons jalapeno chopped
• 0.3 cup juice of lime fresh
• 1 teaspoon lime zest grated
• 1 medium cranberry-orange relish peeled chopped
• 1 tablespoon orange zest grated
• 2 medium peaches peeled chopped
• 0.3 teaspoon pepper 
• 4 cups the salad mixed
• 0.8 teaspoon salt 
• 1.3 pounds chicken breast halves boneless skinless
• 0.3 cup vegetable oil 
• 10  cherry tomatoes diced red yellow seeded

Equipment

• bowl
• grill

Directions

1. Mix 1/4 cup lime juice, 1/4 cup olive oil, 1 tablespoon tequila and 1 teaspoon chili in shallow glass or plastic dish.
2. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Add chicken to marinade; turn to coat. Cover and refrigerate30 minutes.
4. 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 refrigeratewhile grilling chicken.
5. Heat coals or gas grill.
6. 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 ofthickest pieces are cut. Discard any remaining marinade.
7. Divide salad greens among 4 plates. Slice chicken; arrange on greens. Spoon fruit salsa over chicken.