Fiesta Grilled Chicken

Ingredients

• Texas Bean Salsa
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 small red onion, chopped
• 1/2 cup chopped green bell pepper
• 1 (4.5 ounce) can diced green chilies, drained
• 2 ripe tomatoes, diced and drained
• 1 cup Italian-style salad dressing
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1/2 teaspoon garlic salt
• Chicken
• 6 skinless, boneless chicken breast halves
• 3 limes, juiced
• 1/3 cup tequila
• 3 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 Romaine lettuce leaves
• 6 sprigs cilantro leaves, for garnish (optional)
• 6 lime wedges, for garnish (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the salsa: in a large bowl, combine the black beans, black-eyed peas, corn, red onion, green bell pepper, green chilies, drained tomatoes, Italian dressing, cilantro, minced garlic and garlic salt. Stir well and refrigerate.

2. Make the marinade: whisk the lime juice, tequila, paprika, salt and pepper in a bowl. Place the chicken breasts in a dish or sealed bag, pour the marinade over, and refrigerate for 30 minutes to 1 hour.

3. Preheat the grill to medium-high heat, about 400°F (204°C), and clean the grates.

4. Remove the chicken from the marinade and discard the used marinade. Grill the chicken 5 to 6 minutes per side until the thickest part reaches 165°F (74°C).

5. Let the chicken rest for 5 minutes, then slice it if desired.

6. Line six plates with the romaine leaves. Spoon the salsa over or alongside, and set the chicken on top.

7. Garnish with the cilantro sprigs and lime wedges if desired (optional).