Margarita-Grilled Chicken Salad

(4) 4 Reviews
Prep Time
Total Time

4 servings

No tequila here! A margarita drink mix marinade brings bright flavor to chicken breast, avocado, and tomato in this tasty salad recipe.

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What You Need

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Make It

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  • 1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade combine margarita mix, cumin, and lime peel. Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 8 hours. Drain chicken, discarding marinade
  • 2. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduced heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Remove chicken from grill; cool slightly.
  • 3. In a small bowl combine mayonnaise, lime juice, and cayenne. Arrange tomatoes, avocados, and red onion on 4 salad plates. Coarsely chop chicken. Add to salads. Drizzle with mayonnaise mixture and sprinkle with black pepper.
  • 4. Makes: 4 servings


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 584
% Daily Value
Total fat 38g
Saturated fat 7g
Cholesterol 92mg
Sodium 241mg
Carbohydrate 28g
Dietary fiber 8g
Sugars 5g
Protein 36g
Vitamin A 0 %DV
Vitamin C 51 %DV
Calcium 5 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • adriennej | Wed, Mar 26 2014 10:53 AM

    I make wraps with the chicken salad and my entire family loves them.

  • melissa1605 | Fri, Nov 22 2013 2:49 PM

    Really good and super easy. next time I will chop the tomato and server it will chips

  • gardenerSC | Sun, Sep 8 2013 12:55 PM

    This recipe is now our favorite Chicken salad recipe! I substituted the mayo with non-fat Greek yogurt and served it over a bed of chopped romaine lettuce. Fantastic!