This vibrant grilled chicken salad features a medley of fresh ingredients topped with a sweet and tangy strawberry-mango dressing, perfect for a light yet satisfying meal.
Ingredients
1 pound chicken breast
1/4 cup olive oil
1/4 cup vinegar
2 teaspoons garlic-herb seasoning
to taste teaspoon salt
1 cup strawberries
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon poppy seeds
4 cups arugula
1 medium mango
1 medium avocado
1/4 cup red onion
1/4 cup pine nuts
1/4 cup feta cheese
Method
Use a meat mallet or rolling pin to evenly flatten the chicken breast to about 1 inch thick, then place it inside a resealable plastic bag.
In a mixing bowl, combine olive oil, vinegar, garlic-herb seasoning, and salt, whisking until well blended. Pour this marinade over the chicken and refrigerate for at least 2 hours to infuse the flavors.
Blend together strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender until smooth, about 15 to 20 seconds. Chill the dressing until you're ready to use it.
Heat your outdoor grill to a medium-high temperature and lightly grease the grill grate to prevent sticking.
Remove the chicken from the marinade and place it on the grill, discarding any leftover marinade.
Cover the grill lid, lower the heat to medium, and cook the chicken for 10 to 12 minutes, flipping once, until it reaches an internal temperature of 165°F (74°C) and the juices run clear. Transfer the chicken to a plate and let it rest for 10 minutes before slicing it diagonally.
On a large serving platter, create a base with fresh arugula. Top it with the sliced chicken, diced mango, strawberries, avocado, red onion, toasted pine nuts, and crumbled feta cheese. Finish by drizzling the fruity dressing over the salad and serve right away.
