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Prep Time: 1 Minutes Cook Time: 180 Minutes |
Ready In: 181 Minutes Servings: 4 |
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The taste of this classy french salad is enhanced by using chicken breast strips. My version uses a Lemon-Lime marinade for the chicken strips and grilling them on my George Forman Grill. The taste of the lemon-lime chicken in the salad will absolutely tingle your taste buds! Ingredients:
1 cup tequila lemon lime margarita mix |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 dash cayenne |
lemon pepper |
1 lb boneless skinless chicken breast, sliced into strips |
1 medium size baking potato, cooked, drained, and cooled |
1/2 lb fresh green beans, blanched and rinsed in cold water |
3/4 cup vegetable oil |
1/4 cup red wine vinegar |
1 tablespoon chopped fresh parsley |
2 garlic cloves, crushed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
romaine lettuce leaf |
2 medium tomatoes, peeled and cut into wedges |
1 medium size red onion, sliced and separated into rings |
1 medium size green pepper, seeded and cut into thin strips |
capers |
Directions:
1. Place the chicken strips into a large resealable plastic bag.
2. Combine seasonings and tequila mix. Add marinade to the bag with the chicken. Seal the bag, and place in the refrigerator for at least an hour or overnight.
3. Prepare George forman Grill and cook chicken 4 to 6 minutes or until done.
4. Peel and slice potato; arrange slices in a shallow dish. drain green beans, and trim ends. Place beans over potatoes in dish. Set aside.
5. Combine oil, vinegar, parsley, garlic, salt, and pepper in a jar. Cover tightly, and shake until well blended.
6. Drizzle half of dressing over potato-bean mixture. cover mixture with plastic wrap, and chill 30 minutes. Set remaining dressing aside.
7. Arrange lettuce leaves on 4 dinner plates. Spoon potato-bean mixture on lettuce leaves. Divide tomatoes, red onion, green pepper, and chicken evenly on potato-bean mixture. Pour remaining dressing over top. garnish salad with capers. cover each salad with plastic wrap, and chill at least 2 hours.
8. Serve chilled.
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