Marinate: 2 hours
Grill: 12 minutes
Ingredients
- 4 medium skinless, boneless chicken breast halves
- 1-1/2 cups margarita drink mix (contains no alcohol)
- 1 tsp. ground cumin
- 1 tsp. finely shredded lime peel
- 1/2 cup mayonnaise or salad dressing
- 2 Tbsp. lime juice
- 1/8 tsp. cayenne pepper
- 4 medium tomatoes, sliced
- 2 medium avocados, halved, seeded, peeled, and sliced
- 1/2 of a medium red onion, thinly sliced and separated into pieces
- 1/4 tsp. cracked black pepper
Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade
2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170�F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.
3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
4. Makes: 4 servings
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