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South-of-the-Border Chicken Salad with Tequila Lime Dressing

 South-of-the-Border Chicken Salad with Tequila Lime Dressing
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
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • In a large salad bowl, combine the first nine ingredients. In a small
  • bowl, whisk the dressing ingredients. Pour over salad; toss to coat.

2 of 2

South-of-the-Border Chicken Salad with Tequila Lime Dressing (continued)

Directions (continued)

  • Yield: 4 servings.
Nutritional Facts: 2 cups equals 404 calories, 21 g fat (4 g saturated fat), 59 mg cholesterol, 258 mg sodium, 27 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable, 1-1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.