Margarita Chicken Salad with Tomatoes and Mint
Ingredients:
- 1/4 Cup (or 1/2 cup if no alcohol is desired - see note) Tequila
- 5 boneless skinless chicken breasts
- 2 limes, zested and juiced (4 Tbsp), divided
- ½ cup olive oil
- 1 garlic clove, smashed
- 1 garlic clove, minced
- 2 medium tomatoes, diced
- 1 cup fresh mint leaves, chopped
- 2 pickling cucumbers, diced
- 12 large butter, green, or red leaf lettuce pieces
- Salt to taste
Directions:
Serves 6
Prep/Cooking Time: 45 minutes
In a large pot, add water (enough water to cover the chicken completely), smashed garlic clove, 1 ½ Tbsp of lime juice, zest of 1 lime and the chicken breasts. Bring water to a simmer and poach chicken for about 10 minutes or until the internal temperature is 165°F.
While the chicken is simmering, whisk together the tequila, olive oil, 2 ½ Tbsp of lime juice, zest of 1 lime, and crushed garlic in a large mixing bowl. Season dressing to taste with salt.
Once the chicken is done, remove from the poaching liquid and let cool slightly. Then, chop or pull the chicken, whichever you prefer, and add it to your dressing bowl. Mix in tomatoes, mint, and pickling cucumbers. Stir to combine, seasoning to taste with salt.
Lay lettuce leaves on a serving platter and pile spoonfuls of chicken salad onto each. These perfect bites can also be kept in the fridge until ready to serve for lunch, dinner, or a snack.
Note: To keep the flavor without the alcohol, increase the tequila to ½ cup. Add tequila in a pan on medium heat for 3 minutes or until it's reduced to ¼ cup (or until you don't smell the alcohol).
