Foodie Friday: Southwest Grilled Chicken Salad

Since the weather has more of a spring-like feel to it, I couldn't resist the urge to break out the Weber and do some grilling. I grilled some chicken breasts this week with a chili lime seasoning. We had the left-overs tonight in a salad.

Here is what you will need:

For Chicken Breasts
-2 chicken breasts (I filleted mine so that the grill time would be shorter)
-1/2 c. Canola oil
-1 shot Vodka (or other alcohol)
-1 T. Chili powder
-1 t. Cumin
-1/2 t. Salt
-2 T. Flour
-Lime juice

Marinate the chicken in the oil and alcohol. (Bowl of Cherrys Tip: If you want tender chicken, add a splash of alcohol.) Before grilling, remove chicken pieces from alcohol, place remaining ingredients (except lime) in plastic bag, add chicken to plastic bag and coat. Place chicken pieces on the grill and squirt each side with lime juice. Grill until fully cooked.

For Salads
-Your favorite lettuce mix
-Avocado chopped into chunks
-Spanish rice
-Toasted tortilla strips (Cut a tortilla into small strips. Place in frying pan with pre-heated olive oil. Add a bit of salt and toast. Watch carefully and flip often to avoid burning.)
-Shredded Mexican cheese blend
-Chopped chicken breast
-Ranch dressing

Pile a bowl high with salad ingredients. Dig in. Enjoy.