In the mood for a little olé? Strawberries, mango, avocado, cilantro and an alcohol-free margarita dressing blend with tender sliced chicken breasts and fresh greens for a simple Southwest-style salad.
cup frozen (thawed) nonalcoholic margarita mix
cup olive or vegetable oil
tablespoons white wine vinegar
boneless skinless chicken breasts (1 1/4 lb)
cups bite-size pieces assorted salad greens
cup sliced strawberries
medium mango, peeled, pitted and sliced
medium avocado, peeled, pitted and sliced
cup chopped fresh cilantro
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 225 ),
% Daily Value
- Total Fat
- 25 g
- 25 %
- (Saturated Fat
- 4 g,
- 4 %
- 75 mg
- 75 %;
- 90 mg
- 90 %;
- Total Carbohydrate
- 35 g
- 35 %
- (Dietary Fiber
- 6 g
- 6 %
- 29 g
- 29 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Fruit; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Grilled Margarita Chicken Salad