Grilled Chicken Salad With A Fresh Strawberry Dressing

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup strawberry, rinsed, hulled and sliced (6 large berries)
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon fresh ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons almond oil or 2 tablespoons canola oil
• 8 ounces thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups)
• 8 ounces sugar snap peas, stemmed
• 8 ounces snow peas, stemmed (2 cups)
• 2 tablespoons lemon juice
• 1 tablespoon almond oil or 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup chopped scallion
• 12 ounces boneless skinless chicken breasts
• 2 teaspoons canola oil
• 1 teaspoon salt-free lemon pepper
• 1/4 cup sliced almonds, toasted
• 4 strawberries (to garnish)

Recipe

• 1 for the strawberry dressing:.
• 2 place strawberries, vinegar, pepper, sugar and salt in a blender or food processor; process until pureed, stopping once or twice to scrape down the sides. add oil and process until smooth. (pretty easy, eh!).
• 3 for the salad:.
• 4 put a large pot of water on to boil for cooking vegetables. make fresh strawberry dressing. prepare a grill or preheat broiler.
• 5 blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes. drain, rinse with cold water to refresh, then blot dry with paper towels. whisk lemon juice, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl. add the vegetables and scallions; toss to coat.
• 6 rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. place the chicken on the grill, close the cover and cook until lightly browned and no longer pink in the center, about 6 minutes per side. (alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) let rest for 5 minutes.
• 7 cut the chicken crosswise into 1/4-inch-thick slices. divide the vegetable mixture among 4 plates. arrange the chicken slices over the vegetables. spoon about 3 tablespoons fresh strawberry dressing over each salad. sprinkle with almonds and garnish each serving with a strawberry. serve immediately.