Name: Grilled Tequila-Lime Chicken Salad
Total time: 35 min
Ingredients: 0.75 cup fresh cilantro leaves, plus more for garnish; 2 medium oranges, zested and juiced; 3 limes, zested and juiced; 2 small cloves garlic, peeled; 2 tablespoons light agave syrup; 2 tablespoons tequila; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 6 tablespoons avocado oil; 1.5 pounds chicken tenders; 4 cups thinly sliced romaine lettuce; 4 cups thinly sliced cabbage; 2 avocados, diced; 1 (15 ounce) can no-salt-added black beans, rinsed; 1 pint cherry tomatoes, halved; Crushed tortilla chips for serving

Grilled Tequila-Lime Chicken Salad

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Cilantro, citrus and tequila combine for a zesty sauce that does double duty here—half is used to marinate the chicken and the other half is used for the salad dressing. If you'd prefer not to use tequila, substitute 1 tablespoon each orange and lime juice.

Laura Kanya

Published on July 5, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

grilled tequila chicken lime bowls — Photo: Jacob Fox

Active Time:

35 mins

Total Time:

35 mins

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Heart Healthy High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

¾ cup fresh cilantro leaves, plus more for garnish
2 medium oranges, zested and juiced
3 limes, zested and juiced
2 small cloves garlic, peeled
2 tablespoons light agave syrup
2 tablespoons tequila
½ teaspoon salt
½ teaspoon ground pepper
6 tablespoons avocado oil
1 ½ pounds chicken tenders
4 cups thinly sliced romaine lettuce
4 cups thinly sliced cabbage
2 avocados, diced
1 (15 ounce) can no-salt-added black beans, rinsed
1 pint cherry tomatoes, halved
Crushed tortilla chips for serving

Directions

Place cilantro, orange zest and juice, lime zest and juice, garlic, agave, tequila, salt and pepper in a blender. Blend until smooth. With the motor running, slowly drizzle in oil. Transfer half of the dressing to a 1-gallon sealable bag or nonreactive baking dish; reserve the other half for serving. Add chicken to the bag (or dish) and turn to coat. Refrigerate for 15 minutes.
Meanwhile, preheat grill to high.
Remove the chicken from the marinade (discard the marinade). Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, 6 to 8 minutes.
Combine romaine and cabbage in a large bowl. Top with the chicken, avocado, beans and tomatoes. Drizzle with the reserved dressing. Garnish with cilantro and sprinkle with tortilla chips, if desired.

Nutrition Facts (per serving)

464	Calories
25g	Fat
28g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 2/3 cups
Calories 464
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 10g	36%
Total Sugars 9g
Added Sugars 4g	8%
Protein 33g	66%
Total Fat 25g	32%
Saturated Fat 3g	15%
Cholesterol 65mg	22%
Vitamin A 3439IU	69%
Vitamin C 55mg	61%
Vitamin E 2mg	13%
Folate 132mcg	33%
Vitamin K 91mcg	76%
Sodium 257mg	11%
Calcium 92mg	7%
Iron 3mg	17%
Magnesium 69mg	16%
Potassium 799mg	17%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.