Add all of the ingredients for the tequila-lime chicken marinade to a small blender and blend until completely smooth. Place chicken breasts in a zip-lock bag along with the marinade. Marinate at least 1 hour, up to 4 hours.

Brush of your grill with a wire brush and preheat it to medium-high (about 350 to 400 degrees F). Place chicken breasts on the grate directly over the burners and sear for 2 to 4 minutes per side, or until grill marks appear. Continue cooking and flipping every 1 to 2 minutes, until chicken is cooked through and reaches an internal temperature of 155 to 160 degrees F. Remove chicken from the grill and allow it to rest on a cutting board - the chicken will continue to cook as it rests and the internal temperature should rise to 165 degrees F.

While the chicken is resting, prepare the salad. Whisk (or blend) together the ingredients for the tequila-lime vinaigrette, and set aside until ready to use.

Divide the ingredients for the salad among 2 to 4 bowls and drizzle in desired amount of tequila-lime vinaigrette. Toss until everything is coated. Serve salad with chopped grilled chicken.