GRILLED MARGARITA CHICKEN SALAD
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.
Prep Time 35 Minutes
Total Time 35 Minutes
Makes 4 servings
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
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.
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.
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.
Makes 4 servings
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.
Nutrition Information:
1 Serving (1 Serving)Calories 460 (Calories from Fat 225 ),Total Fat 25 g(Saturated Fat 4 g,Cholesterol 75 mg;Sodium 90 mg;Total Carbohydrate 35 g(Dietary Fiber 6 g,Protein 29 g;Percent Daily Value*:Vitamin A 60.00%;Vitamin C 100.00%;Calcium 6.00%;Iron 14.00%;Exchanges:2 Fruit;1 Vegetable;1 1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.
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