Grilled Margarita Chicken Salad
This salad throws together so quickly, especially if you use leftover chicken, and is amazingly delicious. 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.
Dovetailing tip: Use the leftover chicken you prepared for Meal 1, omitting cooking the grilled chicken. Quick - easy - yummy!
Prep Time:
Cook Time:
Total Time:
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 |
Directions:
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.
Source: bettycrocker.com
