Blood Orange Salsa with Lime Chicken

Epicurious' Mahi Mahi with Blood Orange, Avocado, and Red Onion Salsa is fantastic. To make it for a non-fish eater, I think I'm going to substitute in chicken.

Blood Orange Salsa with Lime Chicken

1 blood orange
1/2 cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil

2 skinless boneless chicken breasts
1 cup no-fat plain yogurt
Juice of 1 lime

Mix the lime juice in yogurt. Put some aside to serve at the table as a condiment. Cut up the chicken and marinate in the fridge for minimum 30 minutes. Heat oil in heavy medium skillet over medium-high flame. Remove the chicken from the marinade and sauté until brown and cooked through.

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt. Spoon liberally over chicken.

If you aren't trying to stay low-carbish, it's probably lovely in warmed tortillas or over jasmine rice. Ripe mango sprinkled with chili powder on the side is fancy.

If you find the array of flavors a bit busy, you could skip the marinade; if you find chicken's too dry that way, a porkchop might work better.