Hard French Condiment Dinner Salad

Strawberry-Mango Grilled Chicken Salad

Name: Strawberry-Mango Grilled Chicken Salad
Prep time: 24 min
Cook time: 130 min
Total time: 154 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound skinless , boneless chicken breasts; 2 tablespoons avocado oil; 2 tablespoons white wine vinegar; 2 teaspoons garlic and herb seasoning blend , such as Mrs. Dash; 0.25 teaspoons salt

Total Time

2h 34m

24m prep · 130m cook

Servings

4 people

Rating

—

Difficulty

Hard

59 views

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All the flavors of summer are packed into this strawberry-mango grilled chicken salad recipe. 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 them on a platter.

Ingredients

1 pound skinless , boneless chicken breasts
2 tablespoons avocado oil
2 tablespoons white wine vinegar
2 teaspoons garlic and herb seasoning blend , such as Mrs. Dash
0.25 teaspoons salt

Instructions

1

Pound chicken breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.
2

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.
3

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.
4

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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.
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.