Sandra Djohan

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TEX MEX CHICKEN SALAD


For the Chicken:

1/2 cup margarita mix

1/4 cup fresh lime juice

1 cup olive oil

kosher salt and fresh ground pepper, to taste

2 teaspoons garlic powder

4 to 6 skinless, boneless chicken breast halves

For the Salad:

1 head iceberg lettuce, chopped

1 cup corn kernels, cooked

1 can black beans, well rinsed

2 tomatoes, diced

1 red onion, diced

1 avocado, sliced

tortilla strips or chips, optional

Creamy Avocado Salad

For The Creamy Avocado Dressing:

1/2 avocado peeled and pit removed

1/2 cup plain yogurt

1 tablespoon lemon juice or lime juice

1 teaspoon soy sauce

2 tablespoons olive oil

salt and fresh ground pepper to taste

Instructions

  • In a large freezer bag or Ziploc bag, combine margarita mix, lime juice, olive oil, salt, pepper and garlic powder; stir until well combined and add chicken.
  • Close bag and refrigerate for at least 4 hours.
  • Coat grill pan with cooking spray and set over medium-high heat.
  • Remove chicken from ziploc bag and discard sauce.
  • Add chicken to grill pan and cook for 6 minutes; flip and continue to cook for an additional 5 to 8 minutes, or until done.
  • In the meantime, prepare the salad.
  • In a large salad bowl, layer chopped iceberg lettuce.
  • Add corn, black beans, tomatoes, red onion, and avocado slices.
  • When chicken is done, slice into strips and add on top of salad.
  • Toss with¬†Creamy Avocado Dressing.
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