A simple tequila-lime mixture boosted the chicken’s flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled over the chicken after cooking. Grilled avocados gave the salad more smoky depth. We cooked the chicken over the hotter part of the grill to get a good char while cooking the more delicate avocados at the same time on the cooler side. To bring the salad together, we created a bright, tangy vinaigrette by combining lime juice and olive oil with cayenne and honey for well-rounded flavor. Note: Ripe but firm avocados are critical for successful grilling. If your avocados are overripe, skip seasoning and grilling and simply peel and slice the avocados before assembling the salad. Whisk tequila, water, 3 tablespoons lime juice, garlic and 2 teaspoons salt together in bowl until salt is dissolved. Transfer ½ cup marinade to small saucepan. Pour remaining marinade into 1-gallon zipper-top bag, add chicken and toss to coat. Press out as much air as possible, seal bag and refrigerate for 30 minutes to 1 hour, flipping bag occasionally. Let oranges drain in colander set over large bowl, reserving juice. In second large...