Wednesday, July 24, 2019

Margarita Chicken Salad Sandwiches

These Margarita Chicken Salad Sandwiches is rated M-21. Love your grilled chicken but looking for a new way to eat it? Chop it up, turn it into a salad studded with mango and citrus, and serve it as a sandwich—perfect for the summer months. Serves 6 Total Time: 2 hours 45 minutes


1⁄2 cup orange juice
1⁄4 cup plus
1 tablespoon tequila
1⁄4 cup lime juice
2 tablespoons triple sec
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 teaspoons chili powder
1 teaspoon ground cumin
3 garlic cloves, minced
2 lbs boneless skinless chicken breasts
Kosher salt & freshly ground black pepper

1⁄3 cup extra-virgin olive oil
1⁄4 cup lime juice
1⁄4 cup orange juice
1 tablespoon sugar
1⁄2 teaspoon chili powder
1⁄2 teaspoon ground cumin
Kosher salt

8 ounces cherry tomatoes, cut in half (I recommend all red)
1⁄4 cup chopped fresh cilantro
2 stalks celery, thinly sliced
1 avocado, diced
1 mango, diced
Kosher salt & freshly ground black pepper
6 large leaves romaine lettuce
6 croissants, split


For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.

Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing. For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.

For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat. Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve. Yum Yum!

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