Enjoy summer's flavors in this strawberry-mango grilled chicken salad recipe with arugula and topped with a delicious homemade strawberry vinaigrette.
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 breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.
Step 3
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.
Step 4
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.
Step 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.
Step 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.
Step 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.
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®)
