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Strawberry-Mango Grilled Chicken Salad
Strawberry-Mango Grilled Chicken Salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
170 minutes
Summer salad with strawberry-mango, grilled chicken, and homemade strawberry dressing.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves
  • 2 tablespoons avocado oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
  • 0.25 teaspoon salt
  • 0.5 cup fresh strawberries, stemmed
  • 3 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 0.5 teaspoon Dijon mustard
  • 0.5 teaspoon poppy seeds
  • 8 cups arugula
  • 1 cup diced mango
  • 1 cup sliced fresh strawberries
  • 1 large avocado, pitted and sliced
  • 0.5 cup red onion, thinly sliced
  • 0.25 cup pine nuts
  • 0.25 cup crumbled feta cheese
Instructions:
  • Flatten chicken breast to a uniform 1-inch thickness using a meat mallet or a rolling pin, then transfer to a resealable plastic bag.
  • In a small bowl, blend oil, vinegar, garlic-herb seasoning, and salt until smooth. Pour over chicken and refrigerate for a minimum of 2 hours to marinate.
  • Place strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender and blend on high speed for 15 to 20 seconds until smooth. Chill in the refrigerator until you're ready to use.
  • Preheat your grill to medium-high heat and lightly oil the grate.
  • Take the marinated chicken out and lay it on the hot grill while getting rid of any remaining marinade.
  • Once the grill lid is closed, adjust the heat to medium. Grill the chicken for 10 to 12 minutes, turning halfway through, until it's no longer pink in the center and the juices run clear. Use an instant-read thermometer, ensuring the temperature reaches at least 165 degrees F (74 degrees C). Let the chicken rest and cool on a plate for 10 minutes before slicing it diagonally.
  • Arrange a bed of peppery arugula on a grand platter. Layer on top the succulent sliced chicken, juicy mango, sweet strawberries, creamy avocado, tangy red onion, crunchy pine nuts, and crumbly feta cheese. Finish by elegantly drizzling with dressing before serving.

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