Grilled Margarita Chicken Salad

 


Ingredients

  • 1/2
    cup frozen (thawed) nonalcoholic margarita mix
  • 1/4
    cup olive or vegetable oil
  • 2
    tablespoons white wine vinegar
  • 4
    boneless skinless chicken breasts (1 1/4 lb)
  • 6
    cups bite-size pieces assorted salad greens
  • 1
    cup sliced strawberries
  • 1
    medium mango, peeled, pitted and sliced
  • 1
    medium avocado, peeled, pitted and sliced
  • 1/4
    cup chopped fresh cilantro

Steps

1 Heat coals or gas grill for direct heat. To make dressing, in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.

2 Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.

3 Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

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