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Grilled Chicken with Strawberry and Arugula Salad!

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!
Course dinner, Main Course
Cuisine American, BBQ, grilling
Keyword #bbq, #easy dinner, Paleo, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Linda Spiker

Ingredients

For Chicken:

  • 4 smallish boneless skinless chicken breasts, pounded and brined
  • 6 cups water
  • ⅓ cup sea salt, I use Himalayan sea salt, but you can use Kosher too
  • sea salt, pepper, olive oil

For Salad:

  • 4 cups organic baby arugula
  • 2 cups sliced organic strawberries
  • ¼ cup roasted pine nuts

For White Balsamic dressing:

  • ⅓ cup extra virgin olive oil or avocado oil
  • 3 tablespoons white balsamic
  • 1 tablespoon fresh lemon juice
  • pinch sea salt and black pepper

If using traditional balsamic

  • ⅓ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon dijon mustard
  • pinch sea salt and pepper

Instructions

  • 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

While breasts brine, prepare salad and dressing, preheat grill:

  • 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