The summer months are fast approaching – YAY!!!! It is the time of year for summer picnics, potlucks and eating outdoors. Salads are great meals to bring to a party, but we like to showcase something a little different than the average lettuce, tomato, cucumber salad. This Grilled Margarita Chicken Salad from the Betty Crocker Kitchen sounds refreshing, delightful and filling.
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
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.
| Do-Ahead |
| Prepare the dressing up to a week ahead, and store it in a covered container in the refrigerator. |
| Serve With |
| This salad is perfect for a summer luncheon after golfing or for a bridal shower. Serve with blueberry muffins or corn bread and lemonade. |
