Margarita Chicken Salad

4 boneless skinless chicken breast halves
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12-oz.) pkg. torn salad greens
1 avocado, pitted, peeled and cubed
1 mango, seed removed, peeled and cubed
1 cup halved fresh strawberries
Vinaigrette
1/4 cup vegetable oil
1/4 cup frozen limeade concentrate
1/4 cup tequila
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt

Heat grill. Sprinkle chicken breast halves with cumin, salt and pepper.

When ready to grill, carefully oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is fork-tender and juices run clear.

Meanwhile, in large bowl, combine all remaining salad ingredients.

In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well. Pour half of vinaigrette over salad; toss well. Divide salad onto individual plates.

Cut each chicken breast half into slices; arrange on top of salad. Drizzle remaining vinaigrette over salads.

4 servings