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Grilled Margarita Chicken and Fruit Salad

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  • Prep 30 min
  • Total 43 min
  • Servings 4
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Chicken gets a lime juice and tequila-coated toss in this flavour-packed salad. Olé!
Created Jul 7, 2010
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Ingredients

  • 1/2 cup (125 mL) vegetable oil, divided
  • 1/3 cup (75 mL) lime juice, divided
  • 1/3 cup (75 mL) tequila or water
  • 1 pkg (35 g) Old El Paso* Taco Seasoning Mix
  • 2 tbsp (25 mL) chopped fresh cilantro
  • 4 boneless, skinless chicken breasts (about 1 1/4 lb/ 625 g)
  • 1 pkg (340 g) torn lettuce leaves
  • 1 avocado, pitted, peeled and cubed
  • 1 mango, seed removed, peeled and cubed
  • 1 1/2 cups (375 mL) halved fresh strawberries

Steps

  •  
    1
    For Marinade: In large baking dish, whisk together 1/4 cup (50 mL) oil, 2 tbsp (25 mL) lime juice, tequila or water and seasoning mix.
  •  
    2
    For Salad Dressing: Remove 3 tbsp (45 mL) of marinade from baking dish and place in small bowl. Stir in remaining oil, lime juice and cilantro; set aside.
  •  
    3
    Add chicken to the marinade, toss to coat; cover and refrigerate for at least one hour.
  •  
    4
    Preheat grill to medium-high. Grill chicken 5 to 7 minutes per side or until juices run clear. Remove from grill.
  •  
    5
    Meanwhile, in large bowl, combine all remaining ingredients. Pour half of salad dressing over salad; toss well. Divide salad onto individual plates.
  •  
    6
    Cut each chicken breast into slices. Arrange on top of salad. Drizzle remaining salad dressing over salads.

Expert Tips

  • Tip 1
    Kitchen Tip: Variation: For an extra zippy salad try using Old El Paso* Hot And Spicy Taco Seasoning Mix.

Nutrition Information

No nutrition information available for this recipe
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