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Grilled Margarita Chicken Salad

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Betty Crocker Kitchens
Updated Aug 14, 2006
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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.

Grilled Margarita Chicken Salad

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 9
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

460 Calories
25 g Total Fat
29 g Protein
35 g Total Carbohydrate

Nutrition Facts

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

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