Tequila Lime Chicken Salad

Sharon Whitley


This is a great meal salad when we want salad for dinner. I marinate the chicken overnight, and cook the next night. You can make this your own by adding toppings like black olives, jalapenos, sour cream, cheese...


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20 Min
30 Min


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  • 1/2 c
  • 1/3 c
    olive oil
  • 1/2 c
    lime juice
  • 1/2 tsp
  • 1/2 tsp
  • ·
    zest of two limes

  • 1 - 1/12 lb
    bonless, skinless chicken thighs
  • 2
    romaine lettuce hearts, chopped
  • 1 c
    grape tomatoes, halved
  • 1 c
    black beans
  • 1 c
    sweet corn
  • 1 c
    red onion, chopped
  • 1/2 c
  • 1/4 c
    freshly torn cilantro

How to Make Tequila Lime Chicken Salad


  1. Whisk together tequila, olive oil, lime juice, salt, pepper, and lime zest in a bowl. Add chicken thighs to a plastic bag and pour marinade ingredients over the top. Marinate in the refrigerator for 2-24 hours, flipping bag a few times.
  2. When you are ready to make the salad, preheat the oven to 375. Remove chicken from the fridge and heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil or non-stick cooking spray and add chicken, searing both sides until golden brown, about 2 minutes per side
  3. Place the skillet in the oven and bake for 15 minutes, or until chicken is cooked through. Remove and shred chicken with two forks.

    To create the salad, layer all of the ingredients on top of the chopped romaine lettuce in bowls. Add any additional toppings that you desire.

Printable Recipe Card

About Tequila Lime Chicken Salad

Main Ingredient: Chicken
Regional Style: Mexican

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