Grilled Margarita Chicken Salad

  • Prep 35 min
  • Total 35 min
  • Servings 4

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
225
% Daily Value
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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