Chili-Lime Chicken & Strawberry Salad

The definition of a perfect summertime salad! Serves 4

For a quick and easy, streamlined variation, skip the step of marinating and preparing your own chicken. Instead, substitute with slices of skin-on chili/cajun/spicy rotisserie chicken from your local deli.

Whisk vinaigrette; set aside in refrigerator

1 Tbsp. lime juice + 1 tsp. zest

1 Tbsp. orange juice

2 Tbsp. olive oil

1 small clove garlic, minced or pressed

¼ - ½ tsp. +/- Penzey's Pico Fruta, Tajin Clasico (chili powders with citrus added) -or "regular" chili powder

½ tsp. honey

Prep chicken and marinade *See note below

Cut ¾ - 1 lb. skinless, boneless chicken breast into large bite-sized pieces; place in small bowl or plastic bag

Whisk together:

3 Tbsp. lime juice

3 Tbsp. tequila

2 Tbsp. olive oil

2 Tbsp. Penzey's Pico Fruta, Tajin Clasico (chili powders with citrus added) -or "regular" chili powder

2 cloves garlic, pressed or minced

Pour marinade over chicken, coating all pieces. Cover and refrigerate about 4 hours.

Put chicken pieces and marinade into heated saute pan with 1-2 Tbsp. olive oil. Cover and steam-cook over low-medium heat, stirring occasionally, until chicken is done (no pink remains inside and juice runs clear). Remove chicken with slotted spoon, and set aside to cool.

Assemble Salad

In large bowl, toss together with refrigerated vinaigrette:

Approx. 4 c. chopped crisp lettuce

1 - 1½ c. sliced strawberries

1 avocado, quartered and sliced

2-3 Tbsp. slivered red onion

Prepared cooked chicken pieces

Scatter with a garnish of crumbled feta cheese

*Variation: use uncut skin-on chicken breasts; grill after marinating, then slice.

Recipe created or adapted by Liz Talley, Urban Graze

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