In a glass bowl, combine lime juice, minced garlic, ginger, red pepper and salt if desired. Add the chicken and toss lightly. Cover and refrigerate for 2-4 hours.
Meanwhile, combine all of the salsa ingredients; cover and refrigerate until serving. Drain chicken and discard the marinade. Cook the chicken in a large nonstick skillet until no longer pink, about 10 minutes. Serve with salsa. Makes 4 servings.