Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
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The Chicken:
Brined in salt and water, then grilled to juicy perfection. No dry, tasteless chicken breasts here!
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The Salad:
Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.
For more healthy salads from Cook with Me Darling click here, here and here.
The Dressing:
We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.
The Recipe: Grilled Chicken with Strawberry and Arugula Salad!
What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.
A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!
- 2 smallish boneless skinless chicken breasts, pounded and brined
- 6 cups water
- 1/3 cup salt, I use Himalayan sea salt, but you can use Kosher too
- sea salt, pepper, olive oil
- 2 cups arugula or if you prefer, baby greens or butter lettuce
- 1 1/2 cups sliced strawberries
- 1/4 cup roasted pine nuts
- 1/4 cup extra virgin olive oil or avocado oil
- 2 tablespoons white balsamic
- 1 tablespoon lemon juice
- sea salt pepper to taste
- 1/3 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- sea salt pepper to taste
- Place water and salt in a large bowl and stir
- Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)
- Place breasts in salt water for 30 minutes
- After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and whisk together dressing ingredients
- Preheat grill on high, about 425 degrees
- After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels
- Brush with olive oil and season with salt and pepper, to taste
- Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear. (3-4 minutes)
- Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill
- Whisk dressing again and dress salad
- Leave whole or if desired, cut breasts on the diagonal and serve with salad
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This is one of those recipes I could never get sick of! So light and refreshing and most definitely wont leave you feel uncomfortably full. Perfect summer recipe!
Thanks Daniela! I think it’s so pretty!
Love this one. Light n’ very festive! Definitely on my list to make — absolutely the perfect summer al fresco dinner!
This is a perfect dinner recipe for the summer time. So fresh and romantic too!
What a gorgeous dinner for two, and so perfect for date night! I definitely need to try brining my chicken breasts next time too, otherwise it’s always a gamble weather or not they’ll be juicy!
Loving all the flavors going on in this dish! Strawberries and arugula are the best match and that grilled chicken looks perfect.
Thanks Jean!
That serving board is amazing. And strawberries make all salads better, I think!
Thanks! It’s from Terrain!
I love your brining tips for the chicken breasts, so helpful! This is just lovely!
Beautiful salad….savory and sweet combos are always so amazing! Strawberries are so addictive right now!
I love how arugula and strawberries pair together! This salad caught my hubby’s eye, too, so it’s on our list to make next together!
Nice! Thanks Heather!
I love strawberries in salad, one of my favourite things to add when it’s summertime. This meal looks absolutely beautiful!
I often order a salad with chicken when I eat out, because it’s something most restaurants offer that works with my multiple food intolerances. Strawberries are a favourite topping! Your salad looks beautiful!
Thanks cathy!
Ooohhhh this sounds so good! I LOVE strawberries with chicken and what a presentation on this gorgeous board.
Isn’t it pretty! I love it!
Love how simple this meal is and it’s so colorful and gorgeous. Thanks for sharing this wonderful recipe !
I have never eaten chicken with strawberries but it seems like the perfect summer recipe!