We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico.
A simple tequila-lime mixture boosted the chicken’s flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth.
We cooked the chicken over the hotter part of the grill to get a good char while cooking the more delicate avocados at the same time on the cooler side. To bring the salad together, we created a bright, tangy vinaigrette by combining lime juice and olive oil with cayenne and honey for well-rounded flavor.
Chef’s Note: Ripe but firm avocados are critical for successful grilling. If your avocados are overripe, skip seasoning and grilling and simply peel and slice the avocados before assembling the salad.
GRILLED TEQUILA CHICKEN WITH ORANGE, AVOCADO AND PEPITA SALAD
Servings: 4
Start to finish: 1 hour
1/2 cup tequila
1/2 cup water
6 tablespoons lime juice (3 limes)
4 garlic cloves, minced
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
3 oranges, peeled and cut into 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon cayenne pepper
2 ripe but firm avocados, halved and pitted
6 ounces (6 cups) watercress, chopped
1/3 cup pepitas, toasted
1 shallot, sliced thin
— For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
— For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
Nutrition information per serving: 566 calories; 349 calories from fat; 39 g fat (6 g saturated; 0 g trans fats); 36 mg cholesterol; 364 mg sodium; 26 g carbohydrate; 8 g fiber; 12 g sugar; 18 g protein.
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