Grilled Margarita Chicken Salad

 

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

• 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.