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Margarita Chicken Salad


  • 4 boneless, skinless, chicken breast halves
  • 6 cups bite-size pieces assorted salad greens
  • 1 cup sliced strawberries
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  • 1 avocado, sliced

Margarita Dressing:

  • 1/2 cup frozen non-alcoholic margarita mix, thawed
  • 1/4 cup olive or vegetable oil
  • 2 Tbsp. white wine vinegar


Heat coals of gas grill. Prepare margarita dressing. Cover and grill chicken 4-6 inches from heat (medium) 15-20 minutes, turning and brushing occasionally with dressing until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cut each chicken piece into slices. Toss greens, chicken, and strawberries, and divide among 4 plates. Arrange avocado around salad. Drizzle with remaining dressing.

To make dressing: Beat all ingredients until well blended with wire whisk. 4 servings.

By Robin from Washington, IA

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June 6, 20110 found this helpful

Sounds great! One thing I was wondering about was how much of the dressing do you pour into a dish to baste the chicken with. The reason I ask, is that the two amounts should be separated due to possible contamination of raw chicken juices being mixed into the dressing you pour onto the final salad.

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