Enjoy all the flavors of summer in this fresh strawberry-mango grilled chicken salad with arugula that's topped with a delicious homemade strawberry dressing.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
498 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
Step 3
Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.
Step 4
Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl; pour over chicken and marinate in the refrigerator for at least 2 hours.
Step 5
Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender; blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
Step 6
Remove chicken from marinade and place on the hot grill; discard leftover marinade.
Step 7
Close the grill lid and lower the heat to medium; grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
Ingredients
1 cup sliced fresh strawberries
1 pound skinless, boneless chicken breast halves
1 teaspoon honey
2 tablespoons white wine vinegar
3 tablespoons white wine vinegar
2 tablespoons avocado oil
2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)
