See I have been cooking, even though I have not been posting. So in the time that I was not posting, but still cooking, I found this Santa Fe Chicken Salad recipe that calls for Tequila Lime Chicken, which I need tequila for. I don’t drink tequila, unless of course my drink comes with a tiny umbrella. I don’t have tiny umbrellas at my house, so no tequila. However, i found out you can replace orange juice for tequila, I do have plenty of orange juice. You know to go with my vodka…kidding. Okay back to the salad. I am not usually a fan of salad because I am always hungry an hour later, but this is really fantastic.
Tequila Lime Chicken
2 boneless, skinless chicken breast halves
1 lime, zested and juiced
2 Tbsp Tequila – substitute orange juice here
2 Tbsp orange juice
2 tsp canola oil
½ tsp cumin
¼ tsp oregano
¼ tsp chili powder
2 cloves garlic, smashed
Salt and pepper
Combine the lime juice and zest, tequila, orange juice, canola oil, spices and garlic and whisk together. Pour into a dish or resealable bag along with the chicken and refrigerate for 30 minutes – 2 hours (any longer and the acid in the citrus could start to “cook” the chicken).
Sprinkle the chicken with salt and pepper and then grill or sauté the chicken, blasting with the marinade, until cooked through (about 4-5 minutes per side).
¼ cup salsa
2 Tbsp sour cream (big tablespoons!)
2 Tbsp ranch dressing
Hot sauce (optional)
Combine all ingredients (and a few dashes of hot sauce, or more) and refrigerate as you make the rest of the salad.
3-4 cups romaine lettuce, chopped
1 large tomato, diced
½ avocado, diced
1/3 cup black beans, drained/rinsed
1/3 cup corn
1/3 cup cheddar jack cheese
2 corn tortillas
Cut the corn tortillas into square and spray with oil. Bake at 350 in your oven until crispy.
Combine the remaining ingredients in a large bowl. Toss with the dressing and then stir in the crisp corn tortillas. Top with chicken.