- Preparation time
- 30 mins
- Cooking time
- 25 mins
- Difficulty
- Easy Recipes
- Serves
- 4 people
- Breakfast
- May 13, 2016
Grilled Margarita Chicken Salad.
Get out the maracas, and dance up to the table to enjoy this flavor-packed salad!
PrintGrilled Margarita Chicken Salad
Ingredients
Scale
Salad
- 4 bboneless 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
Instructions
- Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.
- 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.
- Meanwhile, in large bowl, combine all remaining salad ingredients.
- 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.
- Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.
