Strawberry-Mango Grilled Chicken Salad
Description
Enjoy summer's flavors in this strawberry-mango grilled chicken salad recipe with arugula and topped with a delicious homemade strawberry vinaigrette.
Ingredients
•
1 pound skinless, boneless chicken breast halves
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2 tablespoons avocado oil
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2 tablespoons white wine vinegar
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2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
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1/4 teaspoon salt
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1/2 cup fresh strawberries, stemmed
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3 tablespoons white wine vinegar
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2 tablespoons avocado oil
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1 teaspoon honey
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1/2 teaspoon Dijon mustard
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1/2 teaspoon poppy seeds
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1/4 teaspoon salt
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8 cups arugula
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1 cup diced mango
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1 cup sliced fresh strawberries
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1 large avocado, pitted and sliced
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1/2 cup red onion, thinly sliced
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1/4 cup pine nuts
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1/4 cup crumbled feta cheese
Directions
1
Pound chicken breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.
2
Whisk 2 tablespoons oil, 2 tablespoons vinegar, garlic-herb seasoning, and ¼ teaspoon salt together in a small bowl; pour over chicken, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 2 hours.
3
Combine ½ cup strawberries, 3 tablespoons vinegar, 2 tablespoons oil, honey, Dijon mustard, poppy seeds, and ¼ teaspoon salt in a blender; blend on high speed until smooth, 15 to 20 seconds. Refrigerate vinaigrette until ready to use.
4
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5
Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken on the preheated grill, close the lid, and reduce the temperature to medium.
6
Cook on the preheated grill until chicken is no longer pink in center and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest and cool for 10 minutes. Slice chicken on the diagonal.
7
Place arugula on a large platter; top with sliced chicken, mango, 1 cup sliced strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with vinaigrette; serve.