1 cup water
1/3 cup teriyaki sauce
1/2 lime, juiced
3 cloves garlic – minced
1 teaspoon tequila
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pound boned, skinned chicken breasts
1/4 cup real mayonnaise – low fat okay
1/4 cup sour cream – low fat okay
2 tablespoons Spicy, Chunky Salsa
1 tablespoon Milk – low fat okay
1 teaspoon cajun blackening spice
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon cumin
1 cup shredded colby 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.