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Tex-Mex Tequila Lime Chicken Salad

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

½ Cup cilantro

½ Cup sour cream

1 jalapeño, de-seeded and diced

2 garlic cloves, chopped

  1. Season both sides of chicken breasts with 2 tsp Kinder’s Tequila Lime Rub and set aside.
  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.
  3. In a blender, combine cilantro, sour cream, jalapeño, 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.
  4. Place 2-3 Cups of romaine lettuce in each serving dish. Add ¼ of the black beans, corn, cheese, tortilla strips and chicken to each.
  5. Top with a drizzle of the creamy tequila lime jalapeño dressing and Enjoy!
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