Tequila Lime Chicken Fajita Salad with Chile Lime Vinaigrette

Chicken fajita salad

Often times, we tend to make what Joel calls "gloopy" food for dinner. What he means by that is food that is dripping in some sort of sauce and smothered with melted cheese. Doesn't sound too bad to me, but lately, Joel has been craving healthier food. He made an appeal to completely overhaul our eating habits. He wants to try new-to-us grains, with vegetables and minimal sauce. I can't say it will be easy, but I guess it doesn't sound like a bad idea, especially since it will help to keep us healthy. Just because food isn't dripping in sauce and covered in melted cheese doesn't mean it can't be flavorful, and this salad is a perfect example of that. Marinating a chicken breast overnight, then grilling it and tossing it on a bed of lettuce with bold flavored add-ins, and a sweet, spicy dressing sounds pretty good to me! This was a great taste of summer in the dead of winter. I look forward to enjoying it again, maybe even out in the yard...when it finally warms up!

For the Marinade:
2 Chicken Breasts
1/3 cup Tequila
1/4 cup Olive Oil
1/4 cup Lime Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Zest from 2 Limes

Whisk the ingredients together in a bowl until combined. Add the chicken to a ziplock bag and pour the marinade over the top. Marinade in the fridge for at least 2 hours, up to 24 hours. When you are ready to make the salad, grill the chicken until cooked.Let it rest, then slice.  Meanwhile make the salad.

For the Corn Salsa:
12 ounces Frozen Corn, thawed and drained
2 Jalapeños, seeded and chopped
1/2 Red Onion, finely chopped
3/4 cup Cilantro, torn or chopped
Juice of 2 Limes
1/2 teaspoon Salt
1/2 teaspoon Pepper

Combine all ingredients in a bowl and mix. 

For the Chile Lime Vinaigrette:
2 tablespoons Olive Oil
1 tablespoon Rice Vinegar
1/2 tablespoon Red Pepper Flakes
2 teaspoons Honey
Juice from 2 Limes
Pinch of Salt & Pepper, to taste

Combine all ingredients in a jar with a lid and shake or whisk until combined. 
 

For the Salad:
1/2 Red Pepper, thinly sliced
1/2 Green Pepper, thinly sliced
1 tablespoon Olive Oil
1 Head of Romaine Lettuce, washed, dried, and torn
1/2 cup Black Beans
1/2 cup Corn Salsa (recipe below)
1 ounce Colby Jack Cheese, grated
1 Avocado, sliced
Blue Corn Tortilla Chips, for topping

Add the olive oil to a skillet over medium heat. Add the peppers and a pinch of salt and pepper. Toss to coat and cook for 5-6 minutes, until slightly soft. To assemble the salad, place lettuce in a bowl. Cover with chicken slices, black beans, corn salsa, peppers, cheese, avocado, and tortilla chips. Top with dressing and toss. 

SOURCE: Barely adapted from How Sweet It Is