Santa Fe Grilled Chicken Salad

I saw this recipe on Elly Says Opa and decided it would be a perfect hot summer dinner. It did not disappoint! Alex and I both really enjoyed it…especially the tequila lime chicken marinade! We will probably use this marinade on chicken quite frequently whether we are making it for the salad or by itself.

Santa Fe Chicken Salad

Source: Elly Says Opa

Serves 2

Tequila Lime Chicken
2 boneless, skinless chicken breast halves (about 4.5 oz. each)
1 lime, zested and juiced
2 Tbsp. Tequila
2 Tbsp. orange juice
2 tsp. canola oil
1/2 tsp. cumin
1/4 tsp. oregano
1/4 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 saute the chicken, basting with the marinade, until cooked through (about 4-5 minutes per side).

Nutritional information per piece, if consuming all marinade (which, you probably won’t): Calories: 225 / Fat: 7g / Carbs: 4g / Protein: 29g
Dressing
1/4 cup salsa
2 heaping Tbsp. sour cream
2 Tbsp. ranch dressing
hot sauce (optional)

Combine all ingredients (and a few dashes of hot sauce, if you’d like) and refrigerate as you make the rest of the salad.
Salad
3-4 cups romaine lettuce, chopped
1 large tomato, diced
1/2 avocado, diced
1/3 cup black beans, drained/rinsed
1/3 cup corn
1/3 cup cheddar jack cheese
2 corn tortillas
cooking spray

Cut the corn tortillas into squares and spray with oil. Bake at 350 in your oven (or toaster oven, as I like to use for these small jobs) until crispy.

Combine the remaining ingredients in a large bowl. Toss with the dressing and then stir in the crispy corn tortillas. Top with chicken.