Name: Strawberry-Mango Grilled Chicken Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 1 pound; Avocado oil - 2 tablespoons; White wine vinegar - 2 tablespoons; Garlic and herb seasoning blend (such as Mrs. Dash®) - 2 teaspoons; Salt - ¼ teaspoon; Fresh strawberries, stemmed - ½ cup; White wine vinegar - 3 tablespoons; Avocado oil - 2 tablespoons; Honey - 1 teaspoon; Dijon mustard - ½ teaspoon; Poppy seeds - ½ teaspoon; Salt - ¼ teaspoon; Arugula - 8 cups; Diced mango - 1 cup; Sliced fresh strawberries - 1 cup; Avocado, pitted and sliced - 1 large; Red onion, thinly sliced - ½ cup; Pine nuts - ¼ cup; Crumbled feta cheese - ¼ cup

Ingredients for - Strawberry-Mango Grilled Chicken Salad

1. Skinless, boneless chicken breast halves 1 pound

2. Avocado oil 2 tablespoons

3. White wine vinegar 2 tablespoons

4. Garlic and herb seasoning blend (such as Mrs. Dash®) 2 teaspoons

5. Salt ¼ teaspoon

6. Fresh strawberries, stemmed ½ cup

7. White wine vinegar 3 tablespoons

8. Avocado oil 2 tablespoons

9. Honey 1 teaspoon

10. Dijon mustard ½ teaspoon

11. Poppy seeds ½ teaspoon

12. Salt ¼ teaspoon

13. Arugula 8 cups

14. Diced mango 1 cup

15. Sliced fresh strawberries 1 cup

16. Avocado, pitted and sliced 1 large

17. Red onion, thinly sliced ½ cup

18. Pine nuts ¼ cup

19. Crumbled feta cheese ¼ cup

How to cook deliciously - Strawberry-Mango Grilled Chicken Salad

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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

6 . Stage

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 . Stage

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.