Anyone who says a cocktail poured in a glass is the only way to enjoy a margarita has never sunk their teeth into my Spicy Chicken Salad. The black beans, chilies, corn, tequila, and lime enhanced with the salty lime zest on the tortilla chips, is one hot combination you're going to love for your next picnic, party, or just as a way to revive leftover chicken!
Spicy Chicken Salad Margarita
Ingredients
3 C cooked chicken, chopped or minced
1/2 C shoepeg corn, drained
1/2 C canned black beans (rinse the sauce off) I use the unseasoned ones
1/2 C canned green chilies, drained
1 Tbsp. lime curd
2 Tbsp. lime juice
1/3 C sour cream
1/3 C cream cheese (softened)
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cayenne pepper (try 1/4 first and taste, for your desired spiciness)
1/4 tsp salt (the salt brings it all together but add or subtract to your taste)
4 tsp. tequila
Directions
Mix together the chicken, corn, beans, and chilies. In a separate bowl combine remaining ingredients and blend until smooth. Add to chicken mixture. Best if chilled. But just try resisting a taste or two before it makes it into the frig!
I serve this on lime tortilla chips. I love how the salty lime coating compliments the creamy lime tequila and spicy flavors in the chicken salad. You can use other mexican ships or soft tortillas if you prefer. The first time I made this I threw everything in one bowl but found that mixing the sauce separately allows the flavors to blend better. The lime curd was also a second revision addition. It's sweet and smooth and contrasts deliciously with the fresh lime juice.
So the next time you're looking for a new way to quench that craving for Mexican cuisine or a unique method for an old standby give this one a try!
Chicken salad recipes vary, from basic three or four ingredient versions to adding fruit, such as grapes or apples, nuts, like walnuts or pecans, to including fresh herbs. What is your favorite way to enjoy this culinary classic?
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