Grilled Chicken Salad with a Fresh Strawberry Dressing

Name: Grilled Chicken Salad with a Fresh Strawberry Dressing
Yield: 4
Cuisine: Fusion
Ingredients: asparagus; sugar snap peas; snow pea pods; lemon juice; almond oil; salt; black pepper; scallions, spring or green onions; chicken breast halves, boneless, skinless; canola oil; lemon pepper; almonds; strawberries; strawberries; balsamic vinegar; black pepper; sugar; salt; almond oil

.

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

36 min

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

Ingredients

Amount	Measure	Ingredient	Features
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 fresh
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 trimmed
2	teaspoons	canola oil
1	teaspoon	lemon pepper salt-free	*
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	*

Ingredients

Amount	Measure	Ingredient	Features
226.8	g	asparagus stem ends snapped off, cut into 2-inch pieces, about 2 cups
226.8	g	sugar snap peas stemmed, 2 cups	*
226.8	g	snow pea pods stemmed ,2 cups
3E+1	ml	lemon juice fresh
15	ml	almond oil or canola oil	*
1.3	ml	salt
1.3	ml	black pepper freshly ground
118	ml	scallions, spring or green onions
346.8	ml/g	chicken breast halves, boneless, skinless trimmed
1E+1	ml	canola oil
5	ml	lemon pepper salt-free	*
59	ml	almonds sliced, toasted
177	ml	strawberries fresh, dressing	*

Fresh strawberry dressing:
237	ml	strawberries rinsed, hulled and sliced, 6 large
15	ml	balsamic vinegar
3.8	ml	black pepper freshly groud
2.5	ml	sugar
1.3	ml	salt
3E+1	ml	almond oil or canola oil	*

Directions

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.