Ingredients
Guacamole:
- Cilantro - 1/4 bunch , chopped
- Shallots - 1 bulb , minced
- Garlic - 2 cloves , pressed
- Avocado - 2 , seeded & cubed
- Limes - 1 , juice of
- Hot sauce - to taste
Tequila Lime Chicken:
- Chicken breasts - 1 lb
- Tequila (opt) - 1 Tbsp
- Tamari - 1 Tbsp
- Lime juice - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Cooking oil - 1 Tbsp
Radish and Romaine Salad:
- Cilantro - 1 Tbsp , chopped
- Radishes - 1/2 lb , sliced
- Cucumbers - 1/2 lb , chopped
- Romaine lettuce - 1/2 head , chopped
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, red wine - 1 1/2 Tbsp
- Oil, cooking - 3 Tbsp
- Cheese, cotija or queso fresco - 2 oz , crumbled
Prep
- Chicken breasts - Halve (chicken will cook a lot faster this way). Mix together tequila, Tamari, lime juice, brown sugar, and oil. Cover chicken breasts in marinade and tenderize with a fork. (Can be done up to 1 day ahead)
- Cilantro (for guac and vinaigrette) / Shallots / Garlic - Prep as directed. For the cilantro in the vinaigrette, double for tomorrow night’s dinner. (Can be done up to 3 days ahead)
- Make guacamole - Scoop avocado out of its skin. Use a knife to mash avocado, cilantro, shallots, and garlic together. Season guacamole with lime juice, hot sauce, salt and pepper. If making ahead, pour a thin layer of water over guac, which will prevent it from browning and just drain it out before serving. (Can be done up to 3 days ahead)
- Radishes / Cucumbers / Romaine lettuce - You can go ahead and double amounts if you're also making tomorrow night's dinner, which features the same salad.
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Make
- If making chicken on stovetop: Heat a skillet or grill pan over medium-high heat. Add chicken to hot pan and sear for 3 to 5 minutes on each side until you get nice grill marks or chicken is golden. Turn heat down to low, cover with foil and cook until chicken reaches 165F (74C) degrees or is pretty firm when you press on it.
- If making chicken on grill: Preheat grill to 400 degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken pieces to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 165F (74C) degrees, about another 3 to 5 minutes. Since we halved the chicken, it shouldn’t be too long.
- Double vinaigrette if making tomorrow night's dinner. Whisk together cilantro, Dijon, honey, red wine vinegar, and oil. Season to taste with salt and pepper. Toss vinaigrette with radishes, cucumber, and lettuce. Top with cotija or queso fresco.
- Enjoy chicken with guacamole and a side of salad.
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