Good Bite Says: A tasty, healthy option for a grilled chicken summer dinner. The paillard is simple, and the three-citrus marinade generates plenty of juice to keep it moist. Topped with a delicious salsa, it's a classic light and flavorful summer fare with a new twist.

Ingredients

• For Chicken
• ¼ cup freshly squeezed orange juice, plus the zest of one orange
• ¼ cup freshly squeezed lemon juice, plus the zest of one lemon
• ¼ cup freshly squeezed lime juice, plus the zest of one lime
• ¼ cup extra virgin olive oil
• 1 shallot, chopped
• 2 cloves garlic, smashed
• 1 tsp chipotle Tabasco Sauce (optional)
• ¼ tsp freshly cracked black pepper
• 4 boneless, skinless chicken breasts, butterflied and pounded thinly (see video)
• Kosher salt
• Lemon and lime slices, for garnish

• For Avocado-Citrus Salsa
• 1/3 cup freshly squeezed orange juice
• 1/3 cup cider vinegar
• ¼ cup extra virgin olive oil
• 3 oranges, peeled and sectioned
• 1 large grapefruit, peeled and sectioned
• 1 red bell pepper, diced
• ½ cup thinly sliced red onion
• 1 jalapeño pepper, seeded and minced
• 1 avocado, peeled, pitted and diced
• ¼ cup chopped fresh cilantro
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Directions

Step 1
Whisk together orange juice, lemon juice, lime juice, olive oil, shallot, garlic and pepper in large baking dish or gallon-sized Ziplock bag. Add chicken, turn to coat, and marinate in the refrigerator for 30 minutes.

Step 2
Preheat outdoor grill or grill pan to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side, or until golden brown and just cooked through.

Step 3
For salsa: In medium bowl, whisk orange juice and vinegar; slowly drizzle in olive oil, whisking constantly to blend. Add last seven ingredients and toss lightly. Season with salt and pepper.

Step 4
Place each chicken breast on a plate, drizzle with extra virgin olive oil and top with some salsa. Garnish with lemon and lime slices, if desired.

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