Margarita Chicken Salad Sandwiches

Chef’s Note

“The only thing better than chicken salad is margarita chicken salad.”








  • Chicken and Marinade
  • 14 cuplime juice
  • 12 cuporange juice
  • 14 cuptequila, plus 1 tablespoon
  • 2 tablespoonstriple sec
  • 2 teaspoonschili powder
  • 1 teaspooncumin
  • 3 garlic cloves, minced
  • 1 tablespoonextra virgin olive oil
  • 2 lbsboneless skinless chicken breasts
  • Dressing
  • 14 cuplime juice
  • 14 cuporange juice
  • 1 tablespoonsugar
  • 12 teaspoonchili powder
  • 12 teaspooncumin
  • 13 cupextra virgin olive oil
  • Salad and Sandwich
  • 1 mango, peeled and diced
  • 1 avocado, diced
  • 2 stalkscelery, thinly sliced
  • 8 ouncescherry tomatoes, cut in half (I recommend all red)
  • 14 cup chopped cilantro
  • 6 croissants, cut in half
  • 6 large leaves romaine lettuce
  • kosher salt
  • ground black pepper
  • Directions

  • To make chicken and marinade, in a medium bowl, whisk to combine lime juice, orange juice, tequila, triple sec, chili powder, cumin, garlic and olive oil. Place chicken in a resealable bag or in a bowl and pour marinade over. Refrigerate for 2 hours and up to overnight.
  • Preheat a grill or stovetop grill pan over medium heat. Drain chicken from marinade and discard liquid. Season the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.
  • To make dressing, in a small bowl, whisk to combine lime juice, orange juice, sugar, chili powder, cumin, salt and extra virgin olive oil. Dice grilled chicken and place in a large bowl with mango, avocado, celery, cherry tomatoes, cilantro, salt and pepper. Drizzle dressing over and toss to coat.
  • To assemble sandwiches, place a leaf of lettuce on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, cut in half and place a toothpick in each half to serve.
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