Margarita Chicken Salad Food

MARGARITA CHICKEN

Steps:

• Rinse the chicken breasts and pat dry; set aside.
• In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours.
• Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes.
• Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.

CUERVOAND#174; MARGARITA CHICKEN SALAD (IN LETTUCE CUPS)

Steps:

• 1. Poach chicken and 1 cup Jose Cuervo Golden Margarita.
• 2. Mix in a skillet.
• 3. Remove from heat.
• 4. When cool, dice chicken into small pieces.
• 5.Combine all ingredients in a small bowl.
• 6.Refrigerate for an hour.
• 7. Mix and spoon into washed lettuce leaves.
• Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner.

MARGARITA CHICKEN PASTA SALAD

Steps:

• Cook the pasta, drain and rinse well with cold water.
• Sprinkle the cubed chicken with the taco seasoning.
• Cook the cubed chicken in the oil, over medium heat until cooked through.
• In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
• In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
• Mix well and pour over pasta mixture.
• Chill until ready to serve.

MARGARITA SALAD DRESSING & CHICKEN MARINADE

Steps:

• Beat all ingredients together with a wire whisk.
• Chill.
• Serve over a mixed greens salad.

MARGARITA CHICKEN

Steps:

• Pound chicken breasts to even thickness. This is important!
• Combine all ingredients in a blender except chicken.
• Pour marinade over chicken and let sit in the fridge for at least 1 hour, up to 24 hours.
• Preheat grill to medium-high heat.
• Grill chicken breasts for 7-8 minutes per side, turning once. Since the thick parts have been flattened, the whole breast should develop a nice, caramelized texture without drying out.
• Remove from grill and let rest for 5-10 minutes. Slice for fajitas, or serve whole with lime wedges and cilantro.

GRILLED MARGARITA CHICKEN SALAD

Steps:

• Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
• Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

MARGARITA CHICKEN

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

MARGARITA CHICKEN SALAD

Steps:

• Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
• When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
• Meanwhile, in large bowl, combine all remaining salad ingredients.
• In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
• Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.