Tequila Lime Chicken Salad with Creamy Southwestern Dressing

This tequila lime chicken salad with its to-die-for Southwestern dressing was specially created for Familia Kitchen’s Your Favorite Salad Recipe Contest. This delicioso entry is from Michelle Ezratty Murphy, who loves nothing more than to get into her kitchen and experiment with Latino flavors. One of her specialties is making her husband’s Boricua family recipes. She and Pat met in San Juan, Puerto Rico, where she grew up. They married, had two kids, and now live in Arizona. Michelle brings aspects of these two Latino cooking influences to this delicioso salad—so light and fresh, just what we crave every spring and summer.

”I’m inspired by most Latin dishes on restaurant menus and am always looking for salad ideas that are not only healthy, but that taste good—with lots of protein,” says Michelle. ”At home, I replicate my favorite salads with marinated grilled chicken, which can satisfy those cravings.”

What inspired her to add tequila to this recipe? ”Tequila gives a nice flavor to the chicken, especially when paired with lime. Plus, the lime’s acid tenderizes the chicken, giving it a nice citrusy kick,” Michelle tells Familia Kitchen.

We know Michelle loves her salads because lots of us made and devoured this carne asada salad she sent in a few months ago. It’s become a Familia Kitchen community favorite. “I tend to make big salads during the spring and summer when veggies are at their most flavorful. The tequila lime chicken tastes so good in the warmer months because of its fresh, bright taste and how it plays off of the cool, creamy southwestern dressing.”

Our last recipe pregunta for Michelle: What is the secret to a great Latino salad? She doesn’t have to think twice: chiles, spices and citrus, she says. ”Latino food is about the layers of distinct flavors that come from chipotle, cumin, cilantro, oregano, lemons and limes. And you can never go wrong also adding peppers and garlic, of course!”

For more authentic Familia Kitchen rdishes from Michelle, check out her double-fried-plantain tostones with garlicky mojo sauce; pastelón, the Puerto Rican lasagna; her step-by-step guide to baking melty quesitos, and her contest-winning eat-every-last-bit-of-pegao arroz con pollo family recipe.

Ready to Make This Tequila Lime Chicken Salad?

Tequila Lime Chicken Salad with Creamy Southwestern Dressing

Recipe by Michelle Ezratty Murphy

5.0 from 1 vote

Cuisine: Mexican/Southwestern

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• For the Marinated and Grilled Chicken

• 3 to 4 chicken breasts (4 oz each)

• 1/4 cup olive oil

• 1/4 cup tequila

• 2 limes, large, juiced

• 1 tsp chili powder

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/8 tsp cumin

• 1/4 tsp kosher salt

• For the Pico de Gallo

• 6 to 8 Roma tomatoes, chopped and seeded

• 1/2 red onion, small, chopped

• 1/2 small bunch cilantro, chopped

• 1 lime, juiced

• 1/2 tsp salt

• 1/2 optional jalapeño, seeded and minced

• For the Creamy Southwestern Dressing

• 1 tsp black cracked pepper

• 1/2 tsp kosher salt

• 1/4 tsp sugar

• 1/4 tsp garlic, minced

• 1/4 tsp thyme, minced

• 1/4 tsp parsley, minced

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp dried dill

• 1 tsp sweet paprika

• 1/8 tsp cayenne pepper

• 1/4 cup lime juice

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• For the Salad Assembly

• 1/2 head romaine lettuce, chopped into bitesize pieces

• 4 corns on the cob, sprayed with olive oil and grilled

• 1 large avocado, cubed

• 1 cup pico de gallo (see Michelle’s pico de gallo recipe)

• 3/4 cup cotija cheese, grated

• 1 cup tortilla chips or strips

Directions

• Marinate the Chicken and Make the Pico de Gallo
• Pat chicken breasts dry and place in a shallow baking dish.
• Sprinkle the spices over the chicken.
• Add the tequila and lime juice.
• Turn the chicken in the dish several times, coating the chicken fully.
• Marinate for up to 2 hours in the refrigerator, turning the chicken often.
• Make the pico de gallo from this recipe, by mixing the Roma tomatoes, red onion, cilantro, lime, salt and optional jalapeño . Let the pico sit in the refrigerator for about 1 hour to allow the flavors to come together.
• Make the Creamy Southwestern Dressing
• Combine all the dressing ingredients in a medium bowl.
• Stir well and refrigerate for about 1 hour.
• Add more lime juice if you would like the dressing a little thinner.
• Grill the Chicken and Corn
• Grill marinated chicken, about 6 to 8 minutes per side, or until chicken is cooked through.
• Remove chicken from grill and cool. Once cooled, slice chicken into ¼- inch pieces. Set aside.
• Spray corn on the cob with olive oil.
• Grill until the kernels are golden and a little charred. Remove from grill and allow to cool.
• Once cooled, hold the cobs vertically on a cutting board and cut the kernels off the cob with a sharp knife. Set aside in a bowl.
• Putting It All Together: Assemble the Salad
• Cut avocado into chunks. Sprinkle with a little kosher salt and a big squeeze of lime, and set aside in a bowl.
• Chop the romaine lettuce into bitesize pieces, enough to fill a large salad bowl.
• Place the sliced chicken on top of the lettuce, to one side of the salad bowl.
• Add the grilled corn kernels, pico de gallo (with its liquid), and avocado.
• Lightly crush the tortilla chips and spread them down the center of the salad.
• Generously sprinkle the cotija cheese over the entire salad.
• Serve the dressing on the side, and your salad is good to go.

Notes

• Make the pico de gallo at least 1 hour ahead of time so that you can chill it in the fridge before using and the flavors have time to blend.