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South-of-the-Border Chicken Salad with Tequila Lime Dressing Recipe
South-of-the-Border Chicken Salad with Tequila Lime Dressing Recipe photo by Taste of Home
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South-of-the-Border Chicken Salad with Tequila Lime Dressing Recipe

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Add a burst of color to your table with this main-dish salad that tastes like a fiesta. For a simple garnish sprinkle salad with lightly crushed tortilla chips.—Annette Hottenstein, Cockeysville, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 romaine hearts, cut into 1/2-inch strips
  • 2 cups shredded cooked chicken breast
  • 3 plum tomatoes, seeded and chopped
  • 1 medium ripe avocado, peeled and cubed
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup crumbled queso fresco
  • 1/4 cup minced fresh cilantro
  • 3 green onions, thinly sliced
  • DRESSING:
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 2 tablespoons tequila
  • 4-1/2 teaspoons honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Nutritional Facts

404 calories: 2 cup, 21g fat (4g saturated fat), 59mg cholesterol, 258mg sodium, 27g carbohydrate (10g sugars, 7g fiber), 27g protein Diabetic Exchanges: 1 starch, 3 lean meat 2 vegetable 3 fat.

Directions

  1. In a large salad bowl, combine the first nine ingredients. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 4 servings.
Originally published as South-of-the-Border Chicken Salad with Tequila Lime Dressing in Taste of Home Christmas Annual Annual 2011, p102

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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