Margarita Chicken Taco Salad

This article appeared in the Summer 2008 issue of Texoma Living!.

– 2 boneless, skinless chicken breasts
– 6 cups premixed margarita mix
– 1 bag red butter leaf lettuce with romaine
– 1-15 ounce can black beans, drained and rinsed
– 1 medium red pepper, cubed about ½ pieces
– 4 tablespoon salsa
– 2 cups all-natural blue corn chips, crumbled
– 2 whole pickled jalapenos for garnish

Note: Always use plastic or glass containers when marinating meats or fish with anything citrus based. Placing meats and fish in an aluminum or stainless steel container with citrus will begin the cooking process.

In a large plastic or glass pan, marinate chicken breast in margarita mix. Cover and refrigerate for 30 minutes before cooking. Make sure the chicken is completely covered with the mix. Place the marinated chicken onto a hot grill. DO NOT pat dry before grilling! If the marinade drips off the chicken, that is fine. The margarita mix marinade will create a dark, golden crust on the chicken. Cook chicken for 8 to 10 minutes per side, turning once. Chicken is done when juices run clear. Remove grilled chicken to a platter. Let rest for 5 minutes before slicing. Slice chicken into 1-inch strips. Cover the bottom of a large platter with lettuce. Top lettuce with black beans and cubed red peppers. Lay chicken strips across the top. Spoon 4 TBS. of Chef Cathy’s Awesome Salsa (or your favorite salsa) across the top of the chicken. Top with crumbled blue corn chips and whole jalapenos.