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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Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!
Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.
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!
- 4 smallish boneless skinless chicken breasts, pounded and brined
- 6 cups water
- 1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
- sea salt, pepper, olive oil
- 4 cups organic baby arugula
- 2 cups sliced organic strawberries
- 1/4 cup roasted pine nuts
- 1/3 cup extra virgin olive oil or avocado oil
- 3 tablespoons white balsamic
- 1 tablespoon fresh lemon juice
- pinch sea salt and black pepper
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon dijon mustard
- pinch sea salt and pepper
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 topped with salad
MAY I PLEASE ASK A FAVOR?
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Our local strawberry harvest is just beginning, and I’m looking forward to following this recipe. This will be dinner tomorrow!
Awesome. Thanks for the comment!
I love chicken with strawberries. They balance each other so well so I’m really looking forward to diving into your recipe.
Thank you Kelly! I agree, great together!
I am super sucker for strawberries on a salad, this is gorgeous salad! yum Linda!
Brined chicken in just 30 minutes? Brilliant! And I love serving it with sweet strawberries and peppery arugula since they all balance each other.
The arugula has been so good here lately, so I can’t wait to try this, especially since we’re coming into our local strawberries!
I love the idea of the saltwater brine for the chicken! That will make the chicken so juicy and flavorful and the strawberries with that dressing is salad perfection!
The brine makes a world of difference!
I would have never thought of adding strawberries. What a great idea
This is my kind of salad! I love that addition of sweet strawberries to bitter arugula, sounds delicious!
Such a wonderful summer salad! The chicken is so tender and juicy.
I have a whole box of strawberries waiting to be used up. I’ll give this a try!!
Such a perfect, summery salad!
Those strawberries are SO juicy, and your dressing looks amazing. Can’t wait to make this surprising salad for my family!
Thanks Megan! I hope they like it!