CHICKEN MARGARITA WITH AVOCADO SALSA

Ingredients
1 tablespoon orange juice
1 tablespoon tequila
2 teaspoons lime juice
1/4 teaspoon orange zest
1/8 teaspoon lime zest
Dash of salt and pepper
1/4 cup small diced chicken breast
1 teaspoon canola oil
3 tablespoons small diced avocado
2 tablespoons chopped and seeded tomatoes
4 teaspoons small diced green onions
2 teaspoons chopped black olives
1 teaspoon minced jalapeno pepper
1 teaspoon finely chopped fresh cilantro
1 teaspoon lime juice
1/4 teaspoon minced garlic
1/4 teaspoon lime zest
15 Athens® Mini Fillo Shells (1 box)

To make marinade, in a small bowl combine orange juice, tequila, lime juice, orange zest, lime zest, salt, and pepper. Mix well. Add chicken and chill for 1 hour.

In a small skillett, heat oil and sauté chicken for 5-7 minutes until fully cooked. Chill for 1 hour.

To make avocado salsa, in a small bowl combine avocado, tomatoes, onion, olives, jalapeno pepper, cilantro, lime juice, garlic, and lime zest. Mix lightly.

Combine chicken with avocado salsa. Mix lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve immediately

Makes 15 Appetizers