These grilled chicken breasts are marinated in a soy-lime sauce and served over a crispy bed of lettuce and herbs for a summer lunch or dinner.
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 1/2-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 image for reference.