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Margarita Chicken Salad Sandwiches
Chef’s Note
“The only thing better than chicken salad is margarita chicken salad.”
READY IN:
1hr
SERVES:
6
UNITS:
US
IngredientsNutrition
Chicken and Marinade
1⁄4 cuplime juice
1⁄2 cuporange juice
1⁄4 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
1⁄4 cuplime juice
1⁄4 cuporange juice
1 tablespoonsugar
1⁄2 teaspoonchili powder
1⁄2 teaspooncumin
1⁄3 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)
1⁄4 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.
