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.