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Chicken Margarita With Avocado Salsa

Total Time: 2 HR 15 MIN Makes: 15 Appetizers
Prep Time: 2 HR Cook Time: 15 MIN

Marinated chicken and avocado salsa come together in a crunchy Mini Phyllo Shell in this exciting appetizer.

  • 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
  • 1 package (15 count) AthensĀ® Phyllo Shells


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 skillet, heat oil and saute 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 Phyllo Shell. Serve immediately.