Tex-Mex Margarita Chicken Salad
This Margarita Chicken Salad recipe has tender and tangy chicken marinated in flavors of margarita mix and lime. Served atop a beautiful and colorful tex-mex salad.
Servings : 6
Ingredients
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
- Click here for my Creamy Avocado Salad Dressing (Optional)
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 Salad Dressing.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
Calories: 243 kcal | Carbohydrates: 19 g | Protein: 19 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 48 mg | Sodium: 168 mg | Potassium: 753 mg | Fiber: 5 g | Sugar: 9 g | Vitamin A: 876 IU | Vitamin C: 17 mg | Calcium: 32 mg | Iron: 1 mg | Net Carbs: 14 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.