Grilled Margarita Chicken Salad
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1/2 |
cup frozen (thawed) nonalcoholic margarita mix |
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1/4 |
cup olive or vegetable oil |
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2 |
tablespoons white wine vinegar |
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4 |
boneless skinless chicken breasts (1 1/4 lb) |
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6 |
cups bite-size pieces assorted salad greens |
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1 |
cup sliced strawberries |
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1 |
medium mango, peeled, pitted and sliced |
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1 |
medium avocado, peeled, pitted and sliced |
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1/4 |
cup chopped fresh cilantro |
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| About Concordance™ |
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| 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. | |
| 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. |
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| 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. |
