Ingredients
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2 tablespoons gold tequila
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1/4 cup freshly squeezed lime juice
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2 tablespoons freshly squeezed orange juice
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1 teaspoon fajita seasoning mix
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3/4 teaspoon minced fresh jalapeno pepper (seeded)
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3/4 teaspoon minced fresh garlic
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1/4 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1 boneless chicken breasts, skin on or 1 boneless skinless chicken breast
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1 small tomatoes, diced
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1/2 small onion, diced
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1 -2 teaspoon diced jalapeno (we like more!)
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1/8 cup fresh cilantro (diced)
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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1/8 teaspoon garlic powder
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1 teaspoon olive oil
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1 teaspoon white vinegar
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3 tablespoons ranch dressing (they use Naturally Fresh brand lo-fat)
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tortilla chips (multi-colored or regular) or corn tortilla strips (multi-colored or regular)
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chopped scallion, sprinkled on top
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1 ounce sour cream (ramekin at 9 o'clock)
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Instructions
- Combine marinade ingredients in a container with lid. Add Chicken and place in refrigerator overnight.
- Combine Pico de Gallo ingredients in a small bowl with lid and place in refrigerator overnight with chicken.
- Remove chicken from marinade and sprinkle with fajita seasoning. Grill skin-side down for about 5 minutes, turn and continue to grill for about 10 minutes or until chicken is cooked through. I use my George Forman grill with fantastic results (about 7 minutes).
- While the chicken is grilling combine ranch dressing with 2 Tablespoons of the Pico de Gallo. Set Aside.
- Prepare Garnishes.
- Toss salad greens with cheese and remaining Pico de Gallo (or less - to taste). Sprinkle with fried tortilla strips or lightly crushed tortilla chips.
- Cut chicken into strips and place on top of greens. Add Garnishes to plate.