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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
4 medium skinless, boneless chicken breast halves
1-1/2 cups margarita drink mix (contains no alcohol)
1 tsp. ground cumin
1 tsp. finely shredded lime peel
1/2 cup mayonnaise or salad dressing
2 Tbsp. lime juice
1/8 tsp. cayenne pepper
4 medium tomatoes, sliced
2 medium avocados, halved, seeded, peeled, and sliced
1/2 of a medium red onion, thinly sliced and separated into pieces
1/4 tsp. cracked black pepper
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degreesF), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.
3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
4. Makes: 4 servings
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Margarita-Grilled Chicken Salad
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Category: SALADS
Prep Time: Cook Time: Total Time:
Ingredients
4 medium skinless, boneless chicken breast halves
1-1/2 cups margarita drink mix (contains no alcohol)
1 tsp. ground cumin
1 tsp. finely shredded lime peel
1/2 cup mayonnaise or salad dressing
2 Tbsp. lime juice
1/8 tsp. cayenne pepper
4 medium tomatoes, sliced
2 medium avocados, halved, seeded, peeled, and sliced
1/2 of a medium red onion, thinly sliced and separated into pieces
1/4 tsp. cracked black pepper
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degreesF), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.
3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
4. Makes: 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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