Grilled Margarita Chicken Salad

By Texaschef11

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

Preparation

Step 1

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.