1/2 c margarita mix
1/4 c fresh lime juice
1 c olive oil
kosher salt and fresh ground pepper, to desired taste
2 t garlic powder
4 to 6 skinless, boneless chicken breast halves
In a Ziploc bag, combine and mix together, margarita mix, lime juice, olive oil, salt, pepper and garlic powder; add chicken. Turn bag over a couple of times to coat chicken. Place in refrigerator for at least 4 hours.
Coat a grill pan, place on medium high heat. Remove chicken from bag; discard marinade. Place chicken on grill and cook for 6 minutes; flip and continue to cook for 5 – 8 minutes, or until done. Prepare salad–
1 head iceberg lettuce, chopped
1 c corn kernels, cooked
1 can black beans, well rinsed
2 tomatoes, seeded and diced
1 red onion, diced
1 avocado, sliced
tortilla strips or chips, optional
In a large salad bowl, layer chopped iceberg lettuce, corn, black beans, tomatoes, red onion, and avocado slices.
Slice chicken into strips and add on top of salad.
Prepare avocado dressing —
1/2 avocado, peeled
1/2 c plain yogurt
1 T lemon juice or lime juice
1 t soy sauce
2 T olive oil
salt and fresh ground pepper to desired taste
Combine all ingredients in a blender and blend until smooth. Serve on the side.
