Grilled Tequila Lime Chicken Salad

This Tequila Lime Chicken Salad is everything you want in a summer bowl. Grilled tequila lime chicken piled over crisp greens, sweet corn, and fresh toppings, all finished with an avocado crema brightened with lime, a touch of honey, and the tiniest hint of booze. It is vibrant, fun, and the kind of salad that wins over even the meat-and-rice loyalists in your life.

I know this one is going up a little last minute. I got carried away with Spicy Sun Dried Tomato Shrimp and Churro Ice Cream Bowls and suddenly the week disappeared. But if you need something fresh for today’s celebrations or something easy for tomorrow or this weekend, this is the recipe that saves you. And even if you swear you are not a tequila person, trust me, you will absolutely love it in this salad.

• What Makes This Recipe So Good
• What Goes Into Tequila Lime Chicken Salad
• What Makes This Recipe So Good
• Tips For Making Tequila Lime Chicken Salad
• Recipe FAQ’s
• Grilled Tequila Lime Chicken Taco Salad Recipe

What Makes This Recipe So Good

This Tequila Lime Chicken Salad gets its bold flavor from a real tequila and lime marinade that tenderizes the chicken and gives it a bright, smoky edge once grilled. It tastes like the kind of tequila lime chicken you wish restaurants would actually serve.

The salad layers crisp greens, sweet corn, creamy avocado, and a tangy lime crema so every bite hits the perfect balance of fresh, juicy, and satisfying. It is simple, vibrant, and exactly why people love this tequila chicken salad.

What Goes Into Tequila Lime Chicken Salad

Fresh, simple ingredients come together to make this Tequila Lime Chicken Salad bright, juicy, and full of flavor.

• Boneless Chicken Thighs: Thighs stay juicy on the grill and soak up the tequila lime marinade better than breasts, giving you more flavor in every bite.
• Tequila Marinade: A mix of tequila, lime juice, honey, garlic, salt, and cumin that tenderizes the chicken and adds a clean citrus punch without overpowering the salad.
• Romaine Lettuce: Crisp and sturdy greens that hold up well against warm grilled chicken and creamy dressing.
• Avocado: The base of the dressing, giving it a naturally rich and silky texture that complements the bright tequila lime chicken without making the salad heavy.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

What Makes This Recipe So Good

1. Make Marinade: Whisk together the tequila, lime juice, honey, garlic, salt, and cumin in a shallow bowl, then set aside one quarter cup for the avocado dressing.

1. Marinate the Chicken: Add the chicken thighs to the bowl, coat them well, and let them marinate for two hours or overnight for deeper flavor.

1. Grill Chicken: Heat a teaspoon of oil in a grill pan over medium high heat and cook the chicken on both sides until golden and fully cooked.

1. Cook the Peppers: Wipe the pan clean, add a little oil, and cook the sliced yellow pepper until tender and lightly charred.

1. Blend Dressing: Combine the avocado, yogurt or sour cream, reserved marinade, and salt in a blender and blend until smooth.

1. Warm the Tortillas: Heat the tortillas in a clean pan over low heat until soft and warm, then slice them into strips.

1. Assemble: Arrange romaine, tomatoes, cooked peppers, and chicken in a serving bowl so each ingredient stays crisp.

1. Finish and Serve: Drizzle the avocado dressing over the salad, top with tortilla strips, and serve with lime wedges.

For a light and balanced spread, pair this salad with dishes that echo its freshness without stealing the spotlight. Honey Roasted Butternut Squash and Brussels Sprouts With Bacon adds sweetness and warmth that plays beautifully against the lime and tequila. Cilantro Lime Cauliflower Rice keeps things bright and herbaceous while staying in the same flavor family. And if you want something a little hearty but still clean, Grilled Bruschetta Portobello Mushrooms bring smoky, juicy richness that complements the grilled chicken perfectly.

Tips For Making Tequila Lime Chicken Salad

• Marinate the chicken longer if you can. Two hours is great, but overnight gives the tequila and lime more time to soften the chicken and boost the flavor.
• Use freshly squeezed lime juice. Bottled lime juice just does not hit the same and you really taste the difference in a recipe like this.
• Let the chicken rest before slicing. It keeps all the juices inside so every piece stays tender.
• Thin the avocado dressing slowly. Add water or milk a little at a time until it reaches the consistency you like.

Yes, chicken breasts work well, but they cook faster and can dry out more easily. Keep an eye on the heat and pull them off the pan as soon as they are cooked through.

If you prefer to skip the alcohol, replace the tequila with extra lime juice and a splash of orange juice for a similar bright flavor.

Make sure it is completely dry before assembling the salad. Excess moisture will flatten the freshness and thin the dressing.

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IngredientsUSMetric1x2x3x

• ▢ 4 boneless skinless chicken thigh fillets

Tequila Marinade:

• ▢ 1/2 cup lime juice 2 limes
• ▢ 1/3 cup tequila
• ▢ 3 tablespoons honey
• ▢ 1 teaspoon garlic minced or crushed
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon ground cumin

Salad

• ▢ 4 cups Romaine lettuce leaves chopped, or Cos lettuce
• ▢ 1 cup grape tomatoes halved
• ▢ 1 yellow pepper deseeded and sliced
• ▢ 4 mini tortilla wraps

Avocado Dressing:

• ▢ 1 avocado ripe, peeled and seed removed
• ▢ 1/2 cup plain yogurt or sour cream
• ▢ 1/4 Tequila Marinade see instructions below
• ▢ 1 pinch salt to taste

Instructions

• In a large, shallow bowl, whisk marinade ingredients together to combine. Pour out 1/4 cup the marinade into a jug or cup, and refrigerate to use later in the avocado crema / dressing.
• Add the chicken fillets to the marinade in the bowl, and marinade for two hours if time allows (or overnight).
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through (grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper strips until cooked to your liking.
• While chicken and peppers are cooking, combine the avocado, yogurt (or sour cream), reserved tequila marinade, and salt to taste in a blender, and blend until smooth. Add a couple tablespoons of water or milk to make it thinner in consistency if needed.
• Optional: Warm tortillas on another pan over low heat until soft and warmed through. Transfer to warmed plates and cut into strips.
• Slice chicken and prepare salad with leaves, peppers, tomatoes and chicken. Drizzle with the avocado dressing and serve with lime wedges and taco strips.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Grilled Tequila Lime Chicken Taco Salad

Ingredients

• 4 boneless skinless chicken thigh fillets

Tequila Marinade:

• 1/2 cup lime juice 2 limes
• 1/3 cup tequila
• 3 tablespoons honey
• 1 teaspoon garlic minced or crushed
• 1 teaspoon salt
• 1/2 teaspoon ground cumin

Salad

• 4 cups Romaine lettuce leaves chopped, or Cos lettuce
• 1 cup grape tomatoes halved
• 1 yellow pepper deseeded and sliced
• 4 mini tortilla wraps

Avocado Dressing:

• 1 avocado ripe, peeled and seed removed
• 1/2 cup plain yogurt or sour cream
• 1/4 Tequila Marinade see instructions below
• 1 pinch salt to taste

Instructions

• In a large, shallow bowl, whisk marinade ingredients together to combine. Pour out 1/4 cup the marinade into a jug or cup, and refrigerate to use later in the avocado crema / dressing.
• Add the chicken fillets to the marinade in the bowl, and marinade for two hours if time allows (or overnight).
• Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through (grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
• Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper strips until cooked to your liking.
• While chicken and peppers are cooking, combine the avocado, yogurt (or sour cream), reserved tequila marinade, and salt to taste in a blender, and blend until smooth. Add a couple tablespoons of water or milk to make it thinner in consistency if needed.
• Optional: Warm tortillas on another pan over low heat until soft and warmed through. Transfer to warmed plates and cut into strips.
• Slice chicken and prepare salad with leaves, peppers, tomatoes and chicken. Drizzle with the avocado dressing and serve with lime wedges and taco strips.

Notes

Nutrition

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