This salad is perfect with a classic margarita and a side of lime enhanced baby potatoes.

Ingredients: Marinade:

1 pound boneless skinless chicken breast

1 (14 oz) can light coconut milk

Zest of 1 lime

Juice of 1 lime

2 jalapenos, diced

1 tbsp. olive oil

1 tsp. of sea salt

½ tsp. cumin

½ tsp. red pepper flakes

Salad:

6-8 cups mixed greens

1 cucumber, diced

1 avocado, thinly sliced

1 cup cherry tomatoes, cut in half

Sliced jalapenos (optional)

Dressing of choice (I use Bolthouse classic ranch-20 cal/tbsp.)

Instructions: 1. Whisk all marinade ingredients together, place into a large zip-lock bag. Add chicken and refrigerate for up to 24 hours. 2. Heat up grill or grill pan over medium-high heat. Remove chicken from marinade and place onto pan. Cook for 8-10 minutes per side, until no pink remains in the meat. 3. While the chicken cooks, get the salad ingredients together in a large bowl. 4. Once the chicken is cooked through, let rest for a few minutes, then slice and serve on top of the salad. 5. Garnish with jalapenos if you’re into more heat. 

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