Grilled Rooster with Strawberry and Arugula Salad!

Spring and summer season, the time for easy, beautiful, simple to place collectively meals. We love this Grilled Rooster with Strawberry and Arugula Salad for it’s simplicity, taste and sweetness. See what we imply…
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Grilled Chicken with Strawberry and Arugula Salad on a wooden serving board

 

The Rooster:

Brining is the key to success in the case of boneless, skinless hen breasts (don’t fear it’s simple!). These breasts had been brined in sea salt salt and water for half-hour, then grilled to juicy perfection. No dry, tasteless hen breasts right here!

Grilled Chicken with Strawberry and Arugula Salad on wooden board with gold forks

The Salad:

Peppery arugula with candy, ripe, colourful strawberries, sprinkled with roasted pine nuts. So easy. So beautiful.

Grilled Chicken with Strawberry and Arugula Salad on white backdrop

The Dressing:

We offer you two decisions: we want an olive oil and white balsamic French dressing on this salad. It’s easy, contemporary and lightweight, excellent for spring and summer season. However you can even use a traditional balsamic.

Grilled Chicken with Strawberry and Arugula Salad on wooden cutting board set on white background

 

What you want: Himalayan or kosher sea salt for brining and a top quality white balsamic vinegar (<—our fave however we additionally like this one) In the event you want you should utilize a traditional balsamic. Additionally, you will want parchment paper and a rolling pin for pounding hen.

A contemporary, gentle, stunning spring/summer season salad with a alternative of white balsamic French dressing or conventional balsamic French dressing. Paleo and Complete 30!

Course:

dinner, Predominant Course

Delicacies:

American, BBQ, grilling

Key phrase:

#bbq, #simple dinner, Paleo, whole30

Servings: 4

Creator: Linda Spiker

For Rooster:

  • 4
    smallish boneless skinless hen breasts, pounded and brined
  • 6
    cups
    water
  • 1/3
    cup
    sea salt, I take advantage of Himalayan sea salt, however you should utilize Kosher too
  • sea salt, pepper, olive oil

For Salad:

  • 4
    cups
    natural child arugula
  • 2
    cups
    sliced natural strawberries
  • 1/4
    cup
    roasted pine nuts

For White Balsamic dressing:

  • 1/3
    cup
    additional virgin olive oil or avocado oil
  • 3
    tablespoons
    white balsamic
  • 1
    tablespoon
    contemporary lemon juice
  • pinch
    sea salt and black pepper

If utilizing conventional balsamic

  • 1/3
    cup
    additional virgin olive oil
  • 3
    tablespoons
    balsamic vinegar
  • 1/4
    teaspoon
    dijon mustard
  • pinch sea salt and pepper

  1. Place water and salt in a big bowl and stir

  2. Place hen breasts between folded parchment paper and pound with a rolling pin till uniformly thick (about 3/4″ thick is finest)

  3. Place breasts in salt water for half-hour

Whereas breasts brine, put together salad and dressing, preheat grill:

  1. After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and  whisk collectively dressing elements

  2. Preheat grill on excessive, about  425 levels

  3. After breasts have brined for half-hour, take away breasts from water, pat dry with paper towels

  4. Brush with olive oil and season with salt and pepper, to style

  5. Place breasts on preheated grill, shut lid and cook dinner till good golden grill marks are established (3-4 minutes), then flip the meat 1 / 4 flip (don’t flip, simply rotate the identical aspect a 1/4 flip) and cook dinner till new criss-cross marks seem.  (3-4 minutes)

  6. Flip breasts over, decrease warmth to med/low (about 350 levels) shut lid and cook dinner for 5 extra minutes till simply cooked by means of. Do not over cook dinner! Take away from grill

  7. Whisk dressing once more and gown salad

  8. Go away entire or if desired, reduce breasts on the diagonal and serve topped with salad

 

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