- 4
Ingredients
- SALAD:
- 1/2 c tequila
- 1/2 c fresh lime juice
- 1/4 c fresh orange juice
- 1 (1.12 oz) pkg fajita seasoning mix
- 1 jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 tsp salt
- 1 (1.25 lb) pkg boneless, skinless chicken breasts, cut in half horizontally
- 2 (5 oz) pkgs mixed baby greens
- 1 (15.5 oz) can black beens, drained and rinsed
- 1/2 c chopped green onion
- 1 avocado, peeled, pitted and chopped
- HONEY-LIME DRESSING:
- 1/2 c light olive oil
- 1/2 c fresh lime juice
- 2 Tbsp honey
- 3/4 tsp salt
- 1/2 tsp garlic powder
- BAKED TORTILLA STRIPS:
- 1 (10-inch) spinach-flavored flour tortilla, cut into 2 x 1/2-inch strips
- 1 (10-inch) sun-dried tomato-flavored tortilla, cut into 2 x 1/2-inch strips
Preparation
Step 1
SALAD:
In a small bowl, whisk together tequila, lime juice, orange juice, fajita seasoning mix, jalapeño, garlic and salt.
In a large shallow dish or large zip top plastic bag, combine chicken and tequila mixture. Cover, or seal bag, and refrigerate for at least 4 hours, or up to 8 hours. Remove chicken from marinade, discarding marinade.
Preheat grill to medium-high heat (350º - 400º).
Grill chicken, covered with grill lid, for 3 to 4 minutes per side, or until chicken is no longer pink inside. Let chicken cool slightly, and cut into thin strips.
In a large bowl, combine baby greens, beans, green onion, and sliced chicken. Add desired amount of Honey-Lime Dressing, tossing gently to coat. Divide Baked Tortilla Strips evenly among serving plates. Top each with salad mixture, and sprinkle evenly with chopped avocado. Serve immediately.
HONEY-LIME DRESSING:
In a small bowl, whisk together olive oil, lime juice, honey, salt and garlic powder. Cover and chill.
**Dressing can be stored in refrigerator for up to 1 week. Whisk before serving.
BAKED TORTILLA STRIPS:
Preheat oven to 400º. Spray a rimmed baking sheet with non-stick cooking spray.
Arrange tortilla strips in an even layer over prepared baking sheet. Spray tortilla strips lightly with non-stick cooking spray. Bake for 4 to 5 minutes, or until browned and crisp. Cool completely.
From Cooking with Paula Deen, January/February 2009.