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Margarita Chicken Recipe, a light gorgeous recipe perfect for spring
What You Need
  • ½ cup frozen thawed nonalcoholic margarita mix
  • ¼ cup olive or vegetable oil
  • 2 tablespoons white wine vinegar
  • 4 boneless skinless chicken breasts 1¼ lb
  • 6 cups bite-size pieces assorted salad greens
  • 1 cup sliced strawberries
  • 1 medium mango peeled, pitted and sliced (optional, I tend to leave it out)
  • 1 medium avocado peeled, pitted and sliced
  • ¼ cup chopped fresh cilantro
  1. Instructions
  2. 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 ¼ cup dressing for basting chicken; reserve remaining dressing for serving.
  3. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing occasionally with ¼ cup dressing, until juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. 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.