Serves: 4-6 People
Prep time: 30 minutes
Marinate time: Marinate Chicken for at least 1 hour
3 lbs of chicken breast, slice into 1-inch cubes (or 1 breast cut into 6ths)
1 red onion, cut into small wedges
18 cherry tomatoes
1 five oz container of mixed greens
1 ripe avocado
1 cup of cilantro, split into two 1/2 cup portions
2 tbsp water
1 lime (zested)
1 cup of lime Juice, split into two portions
1/2 cup olive oil, 2 Tbsp
1/2 shallot, or 3 Tbsp
Pinch of Salt
In a large mixing bowl, add 1/3 cup of lime juice, 1/2 cup tequila, 1/2 cup of cilantro, 2 Tbs olive oil and lime zest. Mix together. Add chicken into the marinade and then marinate in the fridge for 1-2 hours.
Next, let’s make the salad dressing. In a food processor, add the avocado, 1/2 cup of cilantro, 2 Tbs tequila, 2 Tbs water, 2/3 cup of lime juice, olive oil, 3 Tbs shallots and 1/2 of a jalapeño. Taste and make sure there is enough balance in flavors. You can add more heat or salt. Adjust accordingly.
Skewer the chicken, onion wedge and cherry tomatoes and grill on medium-high for 6 minutes each side or until the internal temperature is 160 Fahrenheit and rest to reach temperature of 165 Fahrenheit.
Finally, assemble the salad. In a serving bowl, add the mixed greens to the bottom of the bowl and then add your kabobs on top of salad. Next top with the dressing.
Serve on a perfect spring day or even for Cinco De Mayo!
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