Marinated in tequila, cumin and chili makes this Margarita Chicken Salad recipe absolutely tantalizing. Served as a salad with avocado, mango and lettuce.
You can also go dairy: Omit chicken and add shredded cheddar and crumbled taco chips for a dairy Mexican fiesta.
Margarita Chicken Salad
Servings
6 Servings
Ingredients
- 4 boneless chicken breasts
- ½ cup fresh lime juice from 3-4 limes
- ¼ cup tequila
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves minced
- Extra-virgin olive oil for grilling
- 1 head romaine lettuce chopped
- 1 ripe mango chopped
- 1 ripe avocado chopped
- ¼ cup lime juice
- ¼ cup cilantro
- 1 clove garlic
- 2 tablespoons honey
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup extra virgin olive oil
Instructions
- Combine the lime juice, tequila, cumin, chili powder, salt, pepper, and garlic cloves in a plastic freezer bag. Place the chicken breasts in the bag with the marinade and refrigerate overnight.
- Preheat a grill or indoor grill pan to medium-high heat and brush the rack with olive oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade and grill 3 to 4 minutes on each side, until browned and cooked through. Remove the chicken and cover tightly with foil to rest for 5 minutes.
- In a food processor, blend together the lime juice, cilantro, garlic, honey, balsamic vinegar, salt and pepper. Slowly drizzle in the olive oil until combined.
- Place the chopped romaine, avocado, and mango in a large bowl. Drizzle with the dressing and toss to combine. Remove the chicken from the foil and slice into thin pieces. Top the salad with the grilled margarita chicken.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Summer 2014. Subscribe Now.
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