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Tequila-Lime marinated grilled chicken served on top of fresh salad with tequila-lime vinaigrette. A light yet filling summertime meal!
Walking Dead, you guys. Let’s have words.
{{No spoilers, I promise.}}
It has basically taken over my every thought.
As of last week, I’m all caught up through Season 6. Where are you at? I started watching the show on Netflix a few months ago, and ever since, I’ve been asking my mind fibers critical questions. For instance:
Who would I want to be in my zombie-fighting survival possi (besides the obvious: Mickey Rourke, Dwayne Johnson, Paul Rudd <- don’t ask)?If I had to choose one post apocalyptic outfit, what would it be? Would it be age-appropriate? Would it hold up to apocalyptic fashion standards? Would my jeans rip in the crotch mid-zombie brain stabbing? These are serious ponderings, people.Would I have to eat Wonder Bread and Skittles? If the only food I could find in days were a tub of mayo, would.I.even.dare?Which character am I? Michone, Carol, or Maggie? Sometimes it’s hard to tell.Would I regularly risk my life to find ground coffee in order to feed my addiction? (Hint: yes. Every dayum day)What would Norman Reedus do?
Abraham and Eugene’s HILL-arious dialogueisms is one of my favorite parts about the show. Some of my favorite examples:
“I’ve been chewing the cud on this for a few days now..”
“We are neck-deep up shit creek with our mouths wide open.”
“You about ready to spill the pintos on what the hell it is we’re doing here?”
“I sure as hell can’t take a dead one down with sharp buttons and hella confidence.”
“I’m a weapons novice, and there are people in my immediate proximity with open-toed shoes.”
“Bitch nuts.”
“I don’t give two short and curlies what it looks like.”
“I’ve been to 8 county fairs and a goat rodeo but I’ve never seen anything like that.”
See? Insert LMAO emoji here.
The parallels between Walking Dead and real life? So on point. It’s a zombie world out there, people.
That thing that happens in the middle of season 4 that made you lose sleep and wonder why your pillow felt so flat? Real tears.
Walking Dead is life.
Spoiler alert: My favorite character’s name rhymes with, “barrel.” I’m so transparent.
You guys, food during the apocalypse. Let’s rock the grilled chicken. You’re looking at zombie apocalypse-friendly food right here, my friends.
Togezzah, we shall all survive.
Fact of the matter is, this recipe is super simple to prepare. You marinate a couple chicken breasts in a tequila-lime marinade, fire up the grill, and serve it up on a bed of fresh salad. With more tequila-lime action in the dressing, because in the event of the zombie apocalypse, you’ll need all the tequila you can lay mouth on.
And if you’re a normal person who thinks about the zombie apocalypse never, you’ll still enjoy this meal. I do solemnly swear.
Zombies not included.
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Grilled Tequila-Lime Chicken Salad with Tequila-Lime Vinaigrette
Yield: 3 ServingsPrep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes
Grilled Tequila-Lime Chicken Salad with Tequila-Lime Vinaigrette is a filling entrée salad recipe.
Ingredients
Grilled Tequila-Lime Chicken
1 pounds to 1.5 boneless skinless chicken breasts¼ cup olive oil3 tablespoons tequila2 tablespoons lime juice1 teaspoon chili powder1 teaspoon onion powder½ teaspoon garlic powder¼ teaspoon sea salt
Tequila-Lime Vinaigrette:
1/3 cup olive oil3 tablespoons tequila¼ cup lime juice2 teaspoons honey or agave¼ cup fresh cilantro or basil, packed
For the Salad:
5 ounces mixed greens (I used a mixture of baby kale, arugula, and cabbage)1 large ripe avocado, diced1 small heirloom tomato, diced¼ red onion, thinly sliced1 cup grated carrot1 fresno chili, chopped
Instructions
Prepare the Grilled Chicken:
Add all of the ingredients for the tequila-lime chicken marinade to a small blender and blend until completely smooth. Place chicken breasts in a zip-lock bag along with the marinade. Marinate at least 1 hour, up to 4 hours. Brush of your grill with a wire brush and preheat it to medium-high (about 350 to 400 degrees F). Place chicken breasts on the grate directly over the burners and sear for 2 to 4 minutes per side, or until grill marks appear. Continue cooking and flipping every 1 to 2 minutes, until chicken is cooked through and reaches an internal temperature of 155 to 160 degrees F. Remove chicken from the grill and allow it to rest on a cutting board – the chicken will continue to cook as it rests and the internal temperature should rise to 165 degrees F.
Prepare the Salad:
While the chicken is resting, prepare the salad. Whisk (or blend) together the ingredients for the tequila-lime vinaigrette, and set aside until ready to use. Divide the ingredients for the salad among 2 to 4 bowls and drizzle in desired amount of tequila-lime vinaigrette. Toss until everything is coated. Serve salad with chopped grilled chicken.
Nutrition Information
Serving Size 1 grams
Amount Per ServingUnsaturated Fat 0g