Strawberry-Mango Grilled Chicken Salad

4.3
(6)
4 Reviews
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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.

Submitted by France C
Updated on February 25, 2022
4
4
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Chicken:

  • 1 pound skinless, boneless chicken breast halves

  • 2 tablespoons avocado oil

  • 2 tablespoons white wine vinegar

  • 2 teaspoons garlic and herb seasoning blend (such as Mrs. Dash®)

  • ¼ teaspoon salt

Dressing:

  • ½ cup fresh strawberries, stemmed

  • 3 tablespoons white wine vinegar

  • 2 tablespoons avocado oil

  • 1 teaspoon honey

  • ½ teaspoon Dijon mustard

  • ½ teaspoon poppy seeds

  • ¼ teaspoon salt

Salad:

  • 8 cups arugula

  • 1 cup diced mango

  • 1 cup sliced fresh strawberries

  • 1 large avocado, pitted and sliced

  • ½ cup red onion, thinly sliced

  • ¼ cup pine nuts

  • ¼ cup crumbled feta cheese

Directions

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

  5. Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.

  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. 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

498 Calories
35g Fat
18g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 498
% Daily Value *
Total Fat 35g 45%
Saturated Fat 7g 35%
Cholesterol 79mg 26%
Sodium 558mg 24%
Total Carbohydrate 18g 6%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 31g 62%
Vitamin C 49mg 55%
Calcium 184mg 14%
Iron 3mg 17%
Potassium 870mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.