1 cup water
1/3 cup teriyaki sauce
1/2 lime, juice of
3 garlic cloves, minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 lb boneless skinless chicken breast
1/4 cup real mayonnaise, low fat okay
1/4 cup sour cream, low fat okay
2 tablespoons chunky salsa, spicy
1 tablespoon milk, low fat okay
1 teaspoon Cajun blackened spice mix
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby-monterey jack cheese
2 cups corn chips, crumbled
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
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