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Tex Mex Margarita Chicken Salad

This tender and tangy chicken is marinated in flavours of margarita mix and lime, served atop a beautiful and colourful tex-mex salad.

Prep
Cook
Serves 4people
Ingredients
for the chicken
1/2
cup margarita mix
1/4
cup fresh lime juice
1
cup olive oil
kosher salt and pepper, to taste
2
tsp garlic powder
4
skinless boneless chicken breast
for the salad
1
head iceberg lettuce
1
cup cooked corn kernels
2
tomatoes, diced
1
red onion, diced
1
avocado, sliced
1
can black beans, optional
tortilla chips, optional
Directions
1.
In a large ziploc bag, combine margarita mix, lime juice, olive oil, salt, pepper, and garlic powder, stir until well combined and add chicken.
2.
Refrigerate for at least 4 hours
3.
Coat grill pan with cooking spray and set over medium-high heat.
4.
Remove chicken from marinade and discard sauce
5.
Add chicken to grill pan, cook for 6 minutes, flip and continue to cook for 5-8 minutes or until done.
6.
Prepare salad
7.
In a large bowl, layer chopped iceberg lettuce, add corn, tomatoes, onion, avocado, and beans if desired.
8.
Add sliced chicken and tortilla chips on top
9.
Can be tossed with creamy avocado dressing

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