room temperature. The dressing can be made a day ahead of time and refrigerated in an airtight container. Let it come to room temperature before using.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

5. Discard the marinade and shake off any excess. Grill the chicken 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Let it rest for 10 minutes, then cut the chicken into strips and set them aside.

6. Combine all the ingredients for the Pico de Gallo in a large bowl, stirring them just until blended. It can be made a day ahead of time and refrigerated in an airtight container. Strain out excess liquid before using.

7. Combine the Salad Mix and the Honey Lime Dressing in a large bowl. Add the Pico de Gallo and crushed tortillas. Toss until well mixed. Portion the salad onto 4 chilled plates and top with strips of the cooked chicken.

Serves 4

This Honey Lime Dressing is a great condiment to keep on hand. Quadruple the

recipe, and use it as a basting sauce for chicken and seafood on the grill, as well

as a salad dressing.