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Grilled Chicken Salad with a Fresh Strawberry Dressing















Low in Saturated Fat, Trans-fat Free, Good source of fiber


½ pound asparagus
stem ends snapped off, cut into 2-inch pieces, about 2 cups
½ pound sugar snap peas
stemmed, 2 cups
½ pound snow pea pods
stemmed ,2 cups
2 tablespoons lemon juice
1 tablespoon almond oil
or canola oil
¼ teaspoon salt
¼ teaspoon black pepper
freshly ground
½ cup scallions, spring or green onions
12 ounces chicken breast halves, boneless, skinless
2 teaspoons canola oil
1 teaspoon lemon pepper
¼ cup almonds
sliced, toasted
¾ cup strawberries
fresh, dressing
Fresh strawberry dressing:
1 cup strawberries
rinsed, hulled and sliced, 6 large
1 tablespoon balsamic vinegar
¾ teaspoon black pepper
freshly groud
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons almond oil
or canola oil


Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.

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, almond oil (or canola oil), salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.

Rub chicken with canola oil and sprinkle with lemon-pepper seasoning.

Oil the grill rack (see Tip).

Grill the chicken and cook until lightly browned and no longer pink in the center, about 6 minutes per side.

(Alternatively, broil the chicken on an oiled broiler pan 4 to 6 inches from the heat source until cooked through, about 6 minutes per side.) Let rest for 5 minutes.

Cut the chicken crosswise into ¼ inch-thick slices.

Divide the vegetable mixture among 4 plates.

Arrange the chicken 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.

Fresh Strawberry Dressing:

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 20033% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 340mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 41g
Vitamin A 24% Vitamin C 113%
Calcium 8% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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