Cashmere Apron

tequila lime chicken and grilled potato salad

Tequila Lime CollageA few bites of this and your family will recant the eye rolls and sighs of “uuugh,” when they learn “salad” is on the dinner menu. It’s filling. It’s versatile. It’s full of smoky and tangy flavor. And the ease of preparation makes it the ideal Wednesday on a Whim Meal. My daughter asked for this dinner two nights in a row she loved it so much. If you have selective eaters (like my son), you can serve the chicken and potatoes without the salad and it is still a complete meal.

Ingredients for Tequila Lime Chicken
1/2 cup gold tequila
1 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 Tb chili powder
1 TB minced fresh jalapeno pepper (1 pepper seeded)
1 Tb minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
6 boneless skinless chicken breasts

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt and pepper in a large bowl. Add the chicken breasts and refrigerate overnight (*if you don’t have enough time to marinate overnight it’s fine, just let the chicken marinate as long as possible that day).

Brush the rack with oil to prevent the chicken from sticking and heat your grill to medium. Remove the chicken breasts from the marinade and sprinkle with salt and pepper and grill for 5 to 6 minutes on one side. Turn the chicken and cook for another 5 to 7 minutes until cooked through (be careful not to dry the chicken out by cooking a little longer on a lower flame). Remove to a plate, cover tightly and allow to rest for five minutes.

Grilled Potato Ingredients
One package mini red and white potatoes
3 cloves garlic, minced
1 shallot, diced
2 sprigs of fresh rosemary, minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 to 2 Tb olive oil
Grill basket

Add all ingredients to a ziplock bag, seal and shake. Add potatoes to grill basket and let cook for 10 to 20 minutes, rotating every five minutes or so, until tender and browned.

To Assemble Salad
Slice chicken breast into strips and place atop shredded romaine. Then over sliced chicken breast, add pinto beans, olives, corn (roast if you have the time), bacon, warm grilled potatoes, fresh avocado and Cacique brand Cotija cheese. Drizzle with the salad dressing of your choice (I use Brianna’s Home Style Real French Vinaigrette).


*Tequila Lime marinade is from The Barefoot Contessa, Family Style


  1. Is this spicy? I am wondering if I should skip the jalapeno? My kids range in age from 8-14 so I am not sure about it. What do you think? What would be a milder alternative?
    Thanks CA!

    • You can cut the amount of jalapeño in half to reduce the spice factor. My kids don’t like super spicy either. The minced jalapeño is in the marinade so it is only slightly infusing into the overall flavor. I would recommend using just a bit – even for a baby “kick.”

      Enjoy! Ole!

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