Grilled Chicken Breasts with Citrus Salsa

This salsa works really well with fish too- I'd probably use halibut or snapper if using fish, but any mild white fish would probably work.  This salsa is light and refreshing and perfect for spring and summer.  All I did for the chicken was butterfly each breast and pat them dry.  Sprinkle each side with a little salt and grill in a sauté pan or cast iron skillet on med-high heat until each side is slightly browned, about 3 minutes on each side.   Make sure to add a little oil to the pan, just a tiny bit to coat the bottom slightly.

For the salsa:
1 pomelo
2 clementines
1 lime
1 lemon
1 large tomato
1 large garlic clove, grated
1 tsp. fresh chopped basil
2 tsp. fresh chopped cilantro
1 tsp. olive oil
Dash of sea salt

Begin by segmenting all of the citrus fruits- if you can't find a pomelo, just sub with a grapefruit.  If you're unsure how to segment the fruit... watch this short how-to video. Place the segments in a bowl and squeeze the remaining juice of each fruit into the bowl. Cut the pomelo wedges in half because the segments are rather large in comparison to the other fruits. Remove the seeds from the tomato and slice into really thin wedges.  Peel the shallots and slice into long, thin strips.  Add the tomato, shallots, and grated garlic into the bowl with the fruits.  At the very end, drizzle the olive oil and season with salt.  Combine the salsa well and serve over the chicken.