In a large bowl, mix together the lime juice, orange juice, tequila, chili powder, jalapeno & garlic. Whisk together. Add chicken breasts and toss in the marinade to coat all over. Cover the bowl and refrigerate for 2-6 hours.
Heat a grill to medium high. Remove the chicken from the marinade, shaking off the excess, and season with salt and pepper, to taste. Discard the marinade. Grill chicken until no longer pink and the juices are running clear, about 6 to 8 minutes per side. Remove chicken off the grill and set aside to rest for 5 minutes. After 5 minutes, slice thinly against the grain.
To make the citrus dressing:
In a small bowl, whisk together the lime juice, orange juice, sugar, and oil until the sugar has dissolved. Season with salt and pepper, to taste.
In a large salad bowl, toss together the spring lettuce mix, pumpkin seeds, cranberries, tangerine sections and feta cheese. Add the citrus dressing, to taste, and gently toss to coat. Divide the salad among 4 plates and top with the chicken breasts slices. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 264 (40%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 170.3mg||52 %|
|Sodium 659.9mg||23 %|
|Potassium 959.5mg||25 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 23.5g|
|Protein 64.9g||93 %|
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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: 655
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