Grilled Chicken Salad With a Fresh Strawberry Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another use for that abundance of strawberries. Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Together - and bound with aromatic almond oil - they make a terrific dressing for this salad of chicken and vegetables. Ingredients:
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) |
Directions:
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.
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