Mexican Chicken Marinade for Salad
Delicious tender chicken that tastes perfect in salads
Ingredients
- 3 pounds chicken boneless skinless breast
- 2 teaspoons minced garlic
- 6 tablespoons lime juice
- 3 tablespoons avocado oil (use whatever you have)
- 3 teaspoons cumin powder
- 3 teaspoons paprika
- 3 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cut chicken breasts in half. Place one or two pieces at a time into a gallon ziplock bag and pound with a mallet until thin. Transfer pounded chicken to a plate.
- Mix marinade ingredients into a separate gallon-sized ziplock. Place pounded chicken breast into marinade ziplock.
- Seal marinade ziplock, squeezing the air out. Massage chicken through sealed ziplock until all pieces of chicken are covered in marinade. Let the pounded chicken sit in the marinade ziplock for about 30 minutes.
- In a nonstick skillet heat a few tablespoons of oil over medium-high heat. Cook chicken for 4-5 minutes per side or until chicken is fully cooked.
- Remove chicken to a cutting board and let sit for 10 minutes or so. After 10 minutes cut the chicken into bite-sized pieces.