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Instructions
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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.
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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.
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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.