Grilled Tequila Lime Chicken Taco Salad

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 cup Lime Juice, Fresh
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  0.3 cup 1/3 cup tequila
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  3 tbsp Honey
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  1 tsp Garlic
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  1 tsp 1 teaspoon salt
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  0.5 tsp Cumin, Ground
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  4 cup Lettuce, Romaine
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  1 cup Tomato, Cherry
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  1 Bell Pepper(119g)
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  4 Tortilla, Corn, 6-Inch(104g)
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  1 Avocado(150g)
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  0.5 cup Greek Yogurt (Nonfat)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 1 pinch salt (to taste)

Instructions

1. 1Whisk together the lime juice, tequila, honey, fresh garlic, ground cumin, and salt in a large shallow bowl. Pour 1/4 cup of this marinade into a separate container and refrigerate for the avocado crema.
2. 2Add the chicken thighs to the remaining marinade in the bowl, turning to coat evenly. Cover and refrigerate for at least 2 hours, or overnight if time allows.
3. 3Preheat your grill to medium-high heat (about 400°F). Cook the chicken thighs for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F when measured at the thickest part. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
4. 4On the same grill over medium-high heat, cook the bell pepper strips for 4–5 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
5. 5Warm the corn tortillas on the grill over low heat for 1–2 minutes per side until soft and pliable. Cut into strips.
6. 6Combine the avocado, nonfat Greek yogurt, and reserved marinade in a blender. Blend until smooth, adding water 1 tablespoon at a time if needed to reach desired consistency.
7. 7Divide the romaine lettuce evenly among 4 airtight containers. Top each with the sliced chicken, cooked bell peppers, cherry tomatoes, and tortilla strips while the chicken is still warm.
8. 8Drizzle each container with avocado crema, seal, and refrigerate. Store any remaining avocado crema in a separate small container on the side.