Best Tequila Lime Dressing Recipes

TEQUILA-LIME CHICKEN WITH CILANTRO DRESSING

Steps:

• If using wooden skewers, soak in water for at least an hour.
• In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
• Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
• Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
• Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
• When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
• Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes.

TEQUILA LIME DRESSING

Steps:

• Whisk all ingredients together well in a small bowl.
• Serve over crisp, fresh greens of your choice.

SWEET CORN, JICAMA, AND BABY SPINACH SALAD WITH TEQUILA LIME DRESSING

Steps:

• Cook corn in salted water until tender. Remove corn from cob. Peel and julienne jicama. Dice red and yellow peppers. Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil. Slowly emulsify oil into base and reserve. Toss spinach, jicama and corn together and dress.
• Divide evenly between six plates and garnish with peppers and pinon.

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING

Steps:

• Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.