Strawberry-Mango Grilled Chicken Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Pound chicken breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': '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. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)