Grilled Citrus Chicken with Goat Cheese Salad

• Zest and juice of 1 lime
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 1 large garlic clove, chopped
• 6 tablespoons extra-virgin olive oil (EVOO)
• Salt and freshly ground black pepper
• 4 6- to 8-ounce boneless, skinless chicken breasts
• 1 bunch watercress, washed and slightly torn into pieces
• 1 sack (about 6 ounces) of prewashed arugula
• 4 to 6 ounces fresh goat cheese, crumbled
• 1/2 cup sliced almonds, toasted

1. Heat a grill pan or nonstick skillet over medium-high heat.
2. Combine the zest of the lime, orange, and lemon in a bowl, then add the garlic and the juice of the orange.
3. Whisk in 3 tablespoons of the EVOO.
4. Season with salt and pepper.
5. Turn the chicken in the mixture and let it hang out for 5 to 10 minutes.
6. Grill or panfry it for 6 minutes on each side, or until cooked through.
7. Remove from heat and let rest for 5 minutes while you prepare the salad.
8. For the salad dressing, combine the juice of the lime and lemon with salt and pepper.
9. Whisk in the remaining 3 tablespoons of EVOO and reserve.
10. In a large bowl combine the watercress, arugula, goat cheese, and toasted almonds.
11. Toss with the dressing.
12. Slice the chicken on an angle and serve it atop a pile of the salad.

lime, orange, lemon, garlic, extravirgin olive oil, salt, chicken breasts, sack, goat cheese, almonds

Taken from www.epicurious.com/recipes/food/views/grilled-citrus-chicken-with-goat-cheese-salad-374837 (may not work)