In a shallow bowl, combine 1/4 cup each of the lime juice and olive oil, and the jalapeño slices. Rub chicken with salt and pepper; add to marinade. Add a dash of tequila. Marinate in the refrigerator for at least 30 minutes.
In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeño, cilantro, tomatillos, and remaining tequila. Set aside.
Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from the grill and let stand for 5 minutes.
Divide the greens among four plates. Slice the chicken, and arrange it on top of greens. Spoon salsa over each salad and serve immediately.
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (71%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3.1mg||0 %|
|Potassium 147.1mg||4 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 3g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 48
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