Tex-Mex Margarita Chicken Salad

• Meat

  • 4 Chicken breast, skinless boneless halves

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1 cup Corn, cooked kernels
  • 2 tsp Garlic powder
  • 1 head Iceberg lettuce
  • 1 Red onion
  • 2 Tomatoes

• Condiments

  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1 Kosher salt and fresh ground pepper
  • 1/2 cup Margarita mix

• Oils & Vinegars

  • 1 cup Olive oil

• Other

  • Click here for my Creamy Avocado Salad Dressing (Optional
  • tortilla strips or chips, optional

Found on diethood.com

Description

Directions

• In a large freezer bag or Ziploc bag, combine margarita mix, lime juice, olive oil, salt, pepper and garlic powder; stir until well combined and add chicken.
• Close bag and refrigerate for at least 4 hours.
• Coat grill pan with cooking spray and set over medium-high heat.
• Remove chicken from ziploc bag and discard sauce.
• Add chicken to grill pan and cook for 6 minutes; flip and continue to cook for an additional 5 to 8 minutes, or until done.
• In the meantime, prepare the salad.
• In a large salad bowl, layer chopped iceberg lettuce.
• Add corn, black beans, tomatoes, red onion, and avocado slices.
• When chicken is done, slice into strips and add on top of salad.
• Toss with Creamy Avocado Salad Dressing.
• Serve.