| 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 |
Serve with...
Garden Vegetable Stew
Total Time:
45 min
| 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. |
|
| Prepare the dressing up to a week ahead, and store it in a covered container in the refrigerator. |
|
| This salad is perfect for a summer luncheon after golfing or for a bridal shower. Serve with blueberry muffins or corn bread and lemonade. |
Nutrition Information:
460 ( 225 ); 25 g ( 4 g); 75 mg; 90 mg; 35 g ( 6 g); 29 g 60 %; 100 %; 6 %; 14 % 2 ; 1 ; 4 ; 1 1/2