Ingredients

serves 4

　　1/4 cup fresh lime juice (about 2 limes)

　　1/4 cup soy sauce

　　1/4 cup extra-virgin olive oil

　　4 boneless, skinless chicken breasts

　　1 head Boston lettuce, washed, leaves separated

　　1 bunch fresh mint

　　1 bunch fresh cilantro

　　

Step 1

Whisk together the lime juice, soy sauce, and oil in a bowl. Place the chicken breasts on a work surface between 2 layers of waxed paper or plastic wrap. Using the smooth side of a meat pounder, pound the chicken breasts until all the pieces are an even 1/2-inch thickness.

　　

Step 2

Place the chicken breasts in a resealable plastic bag or glass baking dish. Pour the marinade into the bag or over the chicken in a dish. Refrigerate at least 3 hours or overnight.

　　

Step 3

Heat a grill or grill pan over medium heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken until cooked through, about 3 minutes per side. Shred or slice the chicken, and serve with lettuce leaves and herbs on the side.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.