Strawberry-Mango Grilled Chicken Salad

Name: Strawberry-Mango Grilled Chicken Salad
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 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; 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; 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

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.

INGRIDIENT

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

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

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

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 4

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

Step: 5

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

Step: 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.

Step: 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 FACT

Per Serving: 498 calories; protein 31g; carbohydrates 17.5g; fat 35.4g; cholesterol 78.6mg; sodium 557.9mg.

Product salad is one of the easiest salads to produce . It is high in fibre and water produce . As fruits can make natural sugar , you can have them for eat in mornings . The sweetness in it will give you more energy for the 24 hours and deal with your get sugar producer cravings too.

Salads often get a not good for being unpleasant (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s precisely where you’ll find the salads that may get weight loss.

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