Recipe Index

Mexican | Grilled Tequila Chicken Salad with Mango, Avocado, & Cumin Dressing

Posted on June 20, 2011

We love this salad so much that we had it two nights in a row. It's great for summer patio dining. In the dressing, the recipe calls for 3/4 cup rice bran, canola, or peanut oil, but I use olive oil.

Yield: 8 servings

grilled tequila chicken salad with mango, avocado, and cumin dressing



8 jalapeno chiles, roasted, peeled, and seeded (optional)

3/4 cup freshly squeezed orange juice

1/4 cup freshly squeezed lemon juice

1/4 cup tequila

several dashes of hot sauce

1 medium onion, finely chopped

2 cloves garlic, finely chopped

6 half chicken breasts, boned, skin left on (or boneless, easier to cut up for salad)

kosher sea salt, to taste

freshly ground pepper, to taste

sweet paprika, to taste



1 small shallot, finely chopped

1 teaspoon cumin seed, toasted and ground

6 tablespoons freshly squeezed lime juice

2 tablespoons extra virgin olive oil

3/4 cup oil (rice bran, canola, or peanut) (or olive oil)

kosher sea salt, to taste

freshly ground pepper, to taste

2 teaspoons sugar, or to taste



1 pound mixed lettuces, rinsed and crisped

1 large ripe mango, peeled, seeded, and sliced

1 large ripe avocado, peeled, seeded, and diced




Place the roasted jalapenos in a blender or food processor with the orange juice and puree until smooth. Transfer to a nonreactive container, and combine with the lemon juice, tequila, hot sauce, onion, and garlic, and mix well. Marinate the chicken in the orange juice mixture overnight in the refrigerator.

One hour before grilling, remove the chicken from the marinade and season with salt, pepper, and paprika. Grill on a preheated grill 3 to 4 minutes each side. Allow to rest 10 minutes before slicing on the bias.


Whisk the shallot, cumin, lime juice, and oils together in a small bowl until completely emulsified. Stir in the seasonings and adjust to taste.


Place the greens, mangoes, and avocado in a large salad bowl, and toss with 3 tablespoons of the dressing, adding more dressing as needed. Arrange the greens on a platter or individual plates, place the sliced chicken on top, and sprinkle with more dressing if desired.


(Ref. Home Chef's "Grilled Chicken Tequila Salad with Mango, Avocado, and Cumin Dressing" recipe, "South of the Border" class.)