Arugula Grilled Chicken and Mango Salad

Ingredients

Almonds

1/2 cup, toasted and chopped

Feta cheese

1/2 cup, crumbled

Red onion

1 medium, thinly sliced

Mango

1 large, peeled and diced

Arugula

4 cups

Black pepper

1/2 teaspoon, freshly ground

Salt

1/2 teaspoon

Lemon juice

3 tablespoons, freshly squeezed

Olive oil

1/4 cup, extra virgin

Chicken breasts

2 large

Instructions

1. Preheat the grill to medium-high heat.
2. Prepare the marinade by whisking together the olive oil, lemon juice, salt, and black pepper in a small bowl.
3. Brush the chicken breasts generously with the marinade and let them sit for 10 minutes to absorb the flavors.
4. Grill the chicken breasts for 4-5 minutes per side, or until they're no longer pink in the middle and juices run clear. A meat thermometer inserted in the thickest part of the breast should read 165°F.
5. Remove the chicken from the grill and let it rest for a few minutes to redistribute the juices. Then, slice it into thin strips.
6. In a large bowl, combine the arugula, diced mango, sliced red onion, crumbled feta cheese, and chopped toasted almonds.
7. Drizzle the remaining marinade over the salad and toss gently to coat all the ingredients evenly.
8. Divide the salad onto plates and top with the grilled chicken slices.
9. Serve immediately and enjoy! This salad pairs beautifully with a chilled glass of white wine or a refreshing iced tea.