Grilled Chicken Salad with a Fresh Strawberry Dressing

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.