Recipes

INGREDIENTS

• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. Margaritaville Tequila
• Juice and zest of 1 lime
• 4 cloves garlic, minced
• 2 tsp. honey
• 4 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 2 ripe avocados, sliced
• 2 medium tomatoes, chopped
• 1 cup black beans, rinsed
• 1 cup corn
• ¼ cup cilantro, chopped
• 4 Tbsp. Margaritaville Mesquite BBQ Rub
• 1 lime, sliced into wedges
• Margaritaville Cilantro Lime Dressing
• Margaritaville Cilantro Lime Salsa
• Margaritaville Habanero Lime Hot Sauce (optional)

DIRECTIONS

1. Combine olive oil, tequila, lime juice, lime zest, garlic and honey in a mixing bowl to make marinade. Whisk to combine.
2. Add marinade and chicken breasts to a 1-gallon freezer bag. Seal bag and refrigerate for at least 6 hours to overnight.

PREPARE SALAD

1. Divide romaine among four large salad bowls.
2. Top evenly with avocados, tomatoes, black beans, corn and cilantro.

ASSEMBLE

1. Preheat grill to medium high.
2. Spread Mesquite BBQ Rub on plate, pat chicken breasts dry then press each side of chicken breast into rub to season.
3. Rub grill grates will paper towel dipped in vegetable oil or spray with non-flammable cooking spray.
4. Grill chicken breasts, covered, 2-3 minutes per side, turning only once, until internal temperature reaches 165° on an instant-read thermometer.
5. Slice chicken breasts and divide evenly among salad bowls.
6. Top with Margaritaville Cilantro Lime Salsa
7. Serve salad with lime wedges and Margaritaville Cilantro Lime Dressing.
8. Sprinkle with Margaritaville Habanero Lime Hot Sauce, if desired.