Grilled Margarita Chicken Salad

Name: Grilled Margarita Chicken Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium avocado, peeled, pitted and sliced; 59 milliliters chopped fresh cilantro; 1 medium mango, peeled, pitted and sliced; 118 milliliters frozen (thawed) nonalcoholic margarita mix; 1 liters bite-size pieces assorted salad greens; 567 grams boneless skinless chicken breasts; 237 milliliters sliced strawberries; 59 milliliters olive or vegetable oil; 2 Tbsps white wine vinegar

Grilled Margarita Chicken Salad is a gluten free and dairy free main course. This recipe serves 4. One serving contains 433 calories, 32g of protein, and 25g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up bite-size pieces salad greens, wine vinegar, chicken breasts, and a few other things to make it today. To use up the mango you could follow this main course with the Paleo Mango Scones with Mango Butter as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

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.

Ingredients you will need

Margarita Mix

Whole Chicken

Vinegar

Cooking Oil

Equipment you will use

Grill

Whisk

Bowl

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.

Ingredients you will need

Whole Chicken

Juice

Equipment you will use

Grill

Cut chicken into slices. In large bowl, toss salad greens, chicken and strawberries; divide among 4 plates. Arrange mango and avocado around each salad.

Ingredients you will need

Greens