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.
Grilled Margarita Chicken Salad
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Cover 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.
-
Step3Cut 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.
Nutrition
460
Calories
25 g
Total Fat
29 g
Protein
35 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Cholesterol
- 75 mg
- Sodium
- 90 mg
- Potassium
- 910 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 6 g
- Protein
- 29 g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 100%
- 100%
- Calcium
- 6%
- 6%
- Iron
- 14%
- 14%
Exchanges:
2 Fruit; 1 Vegetable; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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