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    Entree: Grilled Margarita Chicken Salad


    Source of Recipe


    Betty Crocker

    Recipe Introduction


    "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."

    List of Ingredients




    Margarita Dressing (below)
    4 boneless skinless chicken breast halves (1 1/4 pounds)
    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

    Recipe



    1. Heat coals or gas grill for direct heat.

    2. Make Margarita Dressing.

    3. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing occasionally with 1/4 cup of the dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.

    4. Cut chicken into slices. Toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around salad. Sprinkle with cilantro. Drizzle with remaining dressing.


    SERVES 4

    --- Margarita Dressing ---

    1/2 cup frozen (thawed) nonalcoholic margarita mix
    1/4 cup olive or vegetable oil
    2 tablespoons white wine vinegar



    Beat all ingredients with wire whisk.

 

 

 

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