Grilled Chicken Salad with Tomatoes, Avocados, and Chile Dressing

Ingredients

• 1 large ripe tomato, cut in ½-inch chunks
• 8 boneless, skinless chicken breast halves, pounded slightly to flatten
• 1 jalapeño, cored, seeded, and finely minced
• ½ cup olive oil
• ½ cup fresh lime juice
• Kosher salt to taste
• 1 canned chipotle chile, puréed (optional)
• + 13 more ingredients
• • 3 large cloves garlic, minced
  • 1 small red onion, chopped
  • ¹/₃ cup olive oil
  • 2 large ripe Haas avocados, cut in ½-inch chunks, tossed in lime juice
  • ¼ cup orange marmalade
  • Juice of 2 limes (about 3 Tbs.)
  • Handful of radishes, rinsed and sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 serrano, cored, seeded, and finely minced
  • 1 fresh poblano, roasted, peeled, and chopped
  • 1 small bunch chopped scallions (green parts only)
  • ½ cup lightly packed chopped cilantro leaves
  • ¼ cup tequila

In a nonreactive container, combine the chicken with the marinade ingredients. Swish to combine. Marinate about 2 hours at room temperature or 4 hours in the refrigerator. Heat a gas grill to high or prepare a hot charcoal fire. Grill the chicken until just done, about 5 minutes per side. Set as...

View full recipe at Fine Cooking