Grilled Chicken Salad With A Fresh Strawberry Dressing Food

STRAWBERRY-MANGO GRILLED CHICKEN SALAD

Steps:

• Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
• 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.
• 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.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
• 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.
• 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.

GRILLED CHICKEN SALAD WITH STRAWBERRY POPPY SEED DRESSING

Steps:

• Combine sliced strawberries, olive oil, white vinegar, honey, poppy seeds, onion, mustard, salt, and pepper in a food processor and process dressing until smooth.
• Combine diced chicken, sliced strawberries, and pecans in a large bowl. Drizzle dressing over salad and toss gently to coat.

GRILLED CHICKEN SALAD WITH A FRESH STRAWBERRY DRESSING

Steps:

• For the Strawberry Dressing:.
• Place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. Add oil and process until smooth. (Pretty easy, eh!).
• For the Salad:.
• Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.
• Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.
• Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Place the chicken on the grill, close the cover and cook until lightly browned and no longer pink in the center, about 6 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Let rest for 5 minutes.
• Cut the chicken crosswise into 1/4-inch-thick slices. Divide the vegetable mixture among 4 plates. Arrange the chicken slices over the vegetables. Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.