1/4 cup freshly squeezed lime juice, (about 2 limes)
1/4 cup soy sauce
1/4 cup extra-virgin olive oil
For the Salad
1 head Boston lettuce, washed, leaves separated
1 fresh mint
1 fresh cilantro
Whisk together lime juice, soy sauce, and oil in a bowl. Place chicken breasts on a work surface between two 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 A-inch thickness.
Place chicken breasts in a resealable plastic bag or glass baking dish. Pour marinade into bag or over chicken in dish. Refrigerate at least 3 hours or overnight.
Heat a grill or grill pan over medium heat. Remove chicken from marinade, letting excess drip off. Grill chicken until cooked through, about 3 minutes per side. Shred or slice chicken, and serve with lettuce leaves and herbs on the side. See the top left tin for reference.