Grilled Margarita Chicken Salad

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.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
225 ),
% Daily Value
Total Fat
25 g
25 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
75 mg
75 %;
Sodium
90 mg
90 %;
Total Carbohydrate
35 g
35 %
(Dietary Fiber
6 g
6 %
),
Protein
29 g
29 %
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
100%;
Calcium
6%;
Iron
14%;
Exchanges:
2 Fruit; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.