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.