Serves 6, 45 minutes
5 boneless skinless chicken breasts
2 limes, zested and juiced (4 tbsp), divided
1/2 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
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 temp is 165 degrees.
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 and enjoy! These perfect bites can also be kept in the fridge until ready to serve for lunch, dinner, or a snack.
*If you’d prefer to remove the alcohol from this dish, just reduce ½ cup of tequila by half and use in place of the ¼ cup of tequila.
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