Strawberry-Mango Grilled Chicken Salad

  • Recipe By
  • Published Jun 19th
  • Ready In2h 50m
  • Servings4
  • Calories497.7
All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.

Strawberry-Mango Grilled Chicken Salad Ingredients

The following are the ingredients needed to make delicious Strawberry-Mango Grilled Chicken Salad for 4 servings:

  • 1 pound Chicken, broilers or fryers, breast, meat only, raw
  • 2 tablespoons Vegetable oil, avocado
  • 2 tablespoons White Wine Vinegar (50 Grain) NAK
  • 2 teaspoons Mrs. Dash Garlic & Herb Seasoning Blend
  • ¼ teaspoon Salt, table
  • ½ cup Strawberries, raw
  • 3 tablespoons White Wine Vinegar (50 Grain) NAK
  • 2 tablespoons Vegetable oil, avocado
  • 1 teaspoon Honey, strained or extracted
  • ½ teaspoon Dijon Mustard NB
  • ½ teaspoon Spices, poppy seeds
  • ¼ teaspoon Salt, table
  • 8 cups Arugula, raw
  • 1 cup Mangos, raw
  • 1 cup Strawberries, raw
  • 1 large Avocados, raw, all commercial varieties
  • ½ cup red onion
  • ¼ cup Nuts, pine nuts, pignolia, dried
  • ¼ cup Cheese, feta

Strawberry-Mango Grilled Chicken Salad Cooking Instructions

  • Prep30m
  • Cook10m
  • Ready In2h 50m

To cook Strawberry-Mango Grilled Chicken Salad, you need about 30 minutes of preparation time. The time needed to cook this Strawberry-Mango Grilled Chicken Salad is about 10 minutes , and you can serve your Strawberry-Mango Grilled Chicken Salad within 2 hours 50 minutes . The following are the steps to cook Strawberry-Mango Grilled Chicken Salad easily:

  1. 1 Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
  6. 6 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.
  7. 7 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.

Nutrition Facts

Per Serving: 497.7 calories; 17.5 g of carbohydrate; 78.6 mg of cholesterol; 35.4 g of fat; 7.3 g of fiber; 31 g of protein; 7 g of saturatedFat; 557.9 mg of sodium; 7.5 g of sugar;

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