Grilled Margarita Chicken Salad

Get out the maracas, and dance up to the table to enjoy this flavor-packed salad!

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  • prep time 30 min
  • total time
  • ingredients 13
  • servings 4
 

Ingredients

Salad

4
boneless skinless chicken breast halves
1
teaspoon cumin
1/2
teaspoon salt
1/4
teaspoon pepper
1
(12-oz.) pkg. torn salad greens
1
avocado, pitted, peeled and cubed
1
mango, seed removed, peeled and cubed
1
cup halved fresh strawberries

Vinaigrette

1/4
cup vegetable oil
1/4
cup frozen limeade concentrate
1/4
cup tequila
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
  • 2 When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
  • 3 Meanwhile, in large bowl, combine all remaining salad ingredients.
  • 4 In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
  • 5 Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.
  • 1 Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
  • 2 When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.
  • 3 Meanwhile, in large bowl, combine all remaining salad ingredients.
  • 4 In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.
  • 5 Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
520
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
4g,
4%
),
Cholesterol
75mg
75%;
Sodium
610mg
610%;
Total Carbohydrate
36g
36%
(Dietary Fiber
6g
6%
  Sugars
26g
26%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
60%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Fruit; 1 Vegetable; 4 Very Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.