Strawberry Mango Salad with Grilled Chili Lime Chicken & Cilantro Chimichurri Dressing

ACTIVE TIME: 10 MIN. I MARINATE TIME: 1 HR. I COOK TIME: 20 MIN. I SERVES: 2

Ingredients:

Chicken:

  • 2 small chicken breasts
  • 6-8 cloves garlic, roughly chopped
  • 1 – 2 Chile de Arbol peppers, depending on heat preference
  • 1 lime, zested and juiced
  • 2 tablespoons extra-virgin olive oil
  • 1 cup plain greek yogurt
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon flaky kosher salt
  • 1 teaspoon ground black pepper

Salad:

  • 1 mango cubed
  • Sliced strawberries
  • 1 small avocados sliced
  • Crumbled Gorgonzola cheese
  • 50/50 Spring and Spinach salad mix
  • Cilantro Chimichurri Dressing

Instructions:

  1. Make the marinade by combining spices, chiles, Greek yogurt, oil, lime zest and juice in a bowl. Mix well before adding to a sealable container or zip-lock bag with the chicken. Refrigerate for at least an hour.
  2. Preheat grill to 350°.
  3. Cook marinated chicken for 8-10 minutes on each side, or until internal temperate reaches 160°. Let rest for 5 minutes before thinly slicing.
  4. While the chicken is resting, assemble the salad. Start with the 50/50 mix, add the fruit and finally the crumbled Gorgonzola cheese. Top with the sliced chicken and a healthy dose of chimichurri as the dressing.

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