Grilled Margarita Chicken Salad

This salad is really good. Jeff's not a huge salad guy and he gave it 5 stars. It was quite tasty. We only used 2 chicken breasts because they were huge, and there was plenty, and we also left out the sick cilantro. : )

Grilled Margarita Chicken Salad

1/2 C. frozen (thawed) non-alcoholic margarita mix
1/4 C. olive oil or vegetable oil
2 Tbsp white wine vinegar
4 boneless skinless chicken breasts
6 C. assorted bite-size salad greens
1 C. sliced strawberries
1 medium mango, peeled and sliced
1 medium avocado, peeled, pitted and sliced
1/4 C. chopped fresh cilantro - optional and totally not necessary

Heat coals or grill for direct heat. In a small bowl, combine margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 cup dressing for basting chicken; reserve remaining dressing for serving.
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, strawberries and chicken. Divide between 4 plates. Arrange mango and avocado around each salad. Sprinkle with cilantro. Drizzle with reserved dressing.

*I just put all of the fruit and such on separate plates so that everyone could take what they wanted and build their own salads. Jeff wouldn't have been happy if I put avocado on his salad. :) ha ha!

From Bettycrocker.com