Indulge in a delightful culinary journey with our grilled chicken and strawberry salad wrap, a vibrant and flavorful dish that tantalizes the taste buds. This wrap combines the smoky, savory滋味 of grilled chicken with the sweet and tangy burst of strawberries, creating a harmonious balance of flavors. Accompanied by a refreshing strawberry-balsamic dressing, each bite is a symphony of textures and tastes. The wrap is completed with a medley of crisp lettuce, crunchy almonds, and crumbled goat cheese, adding layers of texture and richness. Explore this recipe, along with variations such as a vegetarian grilled tofu wrap and a zesty grilled shrimp wrap, all bursting with unique flavors and textures. Embark on a culinary adventure with our grilled chicken and strawberry salad wrap, a delightful symphony of flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY-MANGO GRILLED CHICKEN SALAD
All the flavors of summer are packed into this arugula and strawberry salad. Perfect for a light dinner on those days you don't want to heat up the house using the oven. Use any mild-flavored oil for the dressing and your favorite seasoning on the chicken. Feel free to divide the ingredients between four large bowls instead of arranging on a platter.
Provided by France C
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 2h50m
Yield 4
Number Of Ingredients 19
Steps:
- Pound chicken breast to an even 1-inch thickness using a meat mallet or a rolling pin; place in a resealable plastic bag.
- Whisk oil, vinegar, garlic-herb seasoning, and salt together in a small bowl. Pour over chicken and marinate in the refrigerator for at least 2 hours.
- Combine strawberries, vinegar, oil, honey, Dijon mustard, poppy seeds, and salt in a blender. Blend on high speed until smooth, 15 to 20 seconds. Refrigerate until ready to use.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade. Place chicken on the hot grill; discard leftover marinade.
- Close the grill lid and lower the heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 10 to 12 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest and cool for 10 minutes. Slice chicken on the diagonal.
- Place arugula on a large platter. Top with sliced chicken, mango, strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with dressing and serve.
Nutrition Facts : Calories 497.7 calories, Carbohydrate 17.5 g, Cholesterol 78.6 mg, Fat 35.4 g, Fiber 7.3 g, Protein 31 g, SaturatedFat 7 g, Sodium 557.9 mg, Sugar 7.5 g
GRILLED CHICKEN SALAD WITH STRAWBERRY POPPY SEED DRESSING
Whether you serve this as a side or a main dish, this sweet and tangy poppy seed dressing and the flavorful smokiness of the grilled chicken are a perfect match!
Provided by SunnyDaysNora
Categories Salad
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Combine sliced strawberries, olive oil, white vinegar, honey, poppy seeds, onion, mustard, salt, and pepper in a food processor and process dressing until smooth.
- Combine diced chicken, sliced strawberries, and pecans in a large bowl. Drizzle dressing over salad and toss gently to coat.
Nutrition Facts : Calories 433.9 calories, Carbohydrate 20.2 g, Cholesterol 41.8 mg, Fat 33.1 g, Fiber 2.9 g, Protein 18.1 g, SaturatedFat 4.5 g, Sodium 364.3 mg, Sugar 15.7 g
SUNNY'S SPICY RANCH GRILLED CHICKEN SALAD WRAP
Steps:
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- Marinate the chicken. In a large plastic bag place chicken, Hidden Valley® Original Ranch® Dressing and hot sauce. Rest on the counter up to two hours or refrigerate overnight. If refrigerating, be sure to rest chicken at room temperature for up to two hours before grilling. Grill the chicken. Heat a grill pan to medium high. Remove chicken from marinade, removing excess marinade and discarding. Drizzle olive oil over both chicken breasts and season both sides with salt and pepper. Place smooth side down on the grill. Cook until chicken releases easily and grill marks show, about 5 minutes, then flip and cook 3-5 minutes more. Remove to a plate and rest while preparing the rest of the ingredients. Grill the carrots. Drizzle olive oil over carrot spears and season with salt and pepper. Place spears on medium-high grill and cook until limber and charred on all sides, about 10 minutes total. Remove to a plate. Make salad. In a large bowl add red onion, celery, lettuce, Hidden Valley® Original Ranch® Dressing and hot sauce. Chop cooled chicken and add to the bowl. Chop grilled carrots and add as well. Toss to combine. Make wrap. Place wrap on a flat surface and scoop 1 quarter of the salad into the center making sure to spread it across the center without touching the edges. Fold both ends in over the salad, then tuck the long end over and begin to roll tightly until done. Secure with a toothpick or wrap with parchment paper and aluminum foil. Refrigerate and serve chilled or at room temperature.
STRAWBERRY CHICKEN SALAD FOR SANDWICHES
One of my favorite lunch salads has strawberries, pecans, and poppy seed dressing. I thought those ingredients sounded great for a chicken salad sandwich. Try this delightful chicken salad on a croissant or served on a plate with crackers.
Provided by Tammy Lynn
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Mix mayonnaise, lemon juice, honey, and poppy seeds together in a medium bowl. Add chicken, strawberries, pecans, celery, green onions, parsley; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 859.8 calories, Carbohydrate 14.4 g, Cholesterol 130.1 mg, Fat 73.5 g, Fiber 3.7 g, Protein 37.9 g, SaturatedFat 12.5 g, Sodium 428.1 mg, Sugar 8.3 g
GRILLED CHICKEN SALAD WRAPS
Looking for something to jazz up picnics or summer luncheons? Look no further! These tropical delights will dazzle guests and have them coming back for more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. Place onion in a grill wok or basket; brush with oil. Grill chicken and onion, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear and onion is tender. When cool enough to handle, chop chicken and onion., In a large bowl, combine the grapes, mango, walnuts, mayonnaise, tarragon, chicken and onion. Place 1 cup filling down the center of each tortilla; top with spinach. Roll up tightly. Serve immediately.
Nutrition Facts : Calories 599 calories, Fat 37g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 743mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 2g fiber), Protein 26g protein.
Tips:
- Choose ripe and flavorful strawberries. This will ensure that your salad is sweet and juicy.
- Don't overcook the chicken. Grilled chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Use a variety of greens in your salad. This will add color, texture, and flavor. Some good options include romaine lettuce, arugula, spinach, and kale.
- Don't be afraid to add other ingredients to your salad. Some good options include avocado, cucumber, tomatoes, and crumbled feta cheese.
- Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
Conclusion:
Grilled chicken and strawberry salad wraps are a delicious and healthy meal that are perfect for summer. They are easy to make and can be customized to your liking. So next time you're looking for a light and refreshing meal, give these wraps a try.
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