This healthy Tex Mex Chicken Salad recipe is tossed with juicy margarita-marinated grilled chicken served over a bed of lettuce, corn, black beans, and avocado and drizzled with a creamy dressing.
In a large freezer bag or Ziploc bag, combine the margarita mix, lime juice, olive oil, salt, pepper, and garlic powder; stir until well combined and add the chicken cutlets. Seal the bag and refrigerate for 2 hours and up to 8 hours.
Coat a grill pan with cooking spray or vegetable oil and set it over medium-high heat.
Remove the chicken from the ziploc bag and discard the marinade.
Transfer the chicken cutlets to the hot grill pan and cook for 5 minutes; flip and cook for 5 to 7 more minutes or until done. Remove it from the grill pan and let it rest on a cutting board for 5 to 8 minutes.
Meanwhile, in a large salad bowl, arrange the chopped lettuce and toss it with the corn, black beans, tomatoes, onions, and avocado.
Slice the chicken into strips and add it on top of the salad.
Marinate for Flavor: Allow the chicken to marinate in the margarita mix for 2 to 8 hours for enhanced taste and tenderness.
Get Creative: Don’t have all the ingredients? No worries! Swap with what's available to personalize your Tex Mex chicken salad.
Watch the Clock: Cooking times can differ due to the size and thickness of the chicken. Follow the given guidelines, but use an instant-read meat thermometer to check for doneness and remove the chicken from the grill pan when its internal temperature registers between 160˚F and 165˚F. Let it rest for at least 5 minutes before cutting into it.