Grilled Margarita Chicken Salad

• ½ cup frozen (thawed) nonalcoholic margarita mix
• ¼ cup olive or vegetable oil
• 2 tablespoons white wine vinegar
• 4 boneless skinless chicken breasts (1 1/4 lb)
• 6 cups
• 1 cup sliced strawberries
• 1 medium mango, peeled, pitted and sliced
• 1 medium avocado, peeled, pitted and sliced
• ¼ cup chopped fresh cilantro
• 1 cup sliced mushrooms

Direction

1. Heat coals or gas grill for direct heat.
2. Dressing - in small bowl, stir margarita mix, oil and vinegar with wire whisk until well blended. Measure 1/4 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 1/4 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.
5. Arrange mango and avocado around each salad.
6. Sprinkle with cilantro.
7. Drizzle with reserved dressing.

Recipe adapted from www.Bettycrocker.com