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Tex-Mex Tequila Lime Chicken Salad


1 lb. boneless skinless chicken breast

2 heads of romaine lettuce, washed and cut

3 tsp. Kinder’s Tequila Lime Rub

4 Tbsp. olive oil

1 can black beans

1 can corn

1 Cup Mexican blend cheese, shredded

8 Tbsp. tortilla strips

1/2 Cup cilantro

1/2 Cup sour cream

1 jalapeno, de-seeded and diced

2 garlic cloves, chopped


Step 1

Season both sides of chicken breasts with 2 tsp. Kinder’s Tequila Lime Rub and set aside.

Step 2

Heat olive oil in a skillet over medium heat and add chicken, cook for 7-9 minutes on each side or until chicken is no longer pink inside. Internal temperature should reach 165°F. Remove chicken, set aside. When chicken has cooled, slice to desire thickness.

Step 3

In a blender, combine cilantro, sour cream, jalapeno, garlic, 3 Tbsp. olive oil and 1 tsp. Kinder’s Tequila Lime Rub. Blend until smooth and let rest in the refrigerator for at least 15 minutes.

Step 4

Place 2-3 Cups of romaine lettuce in each serving dish. Add 1/4 of the black beans, corn, cheese, tortilla strips and chicken to each.

Step 5

Top with a drizzle of the creamy tequila lime jalapeno dressing and Enjoy!

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