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Old 08-05-2004, 09:31 PM
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Grilled Margarita Chicken Salad

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.

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

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.


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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