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Grilled chicken salad with fresh asparagus, sugar snap peas and fresh strawberry dressing

Fresh Strawberry dressing (see recipe)

8 oz thin asparagus, ends snapped off, cut into 2 inch pieces (about 2 cups)

8 oz sugar snap peas, stemmed (2 cups)

2 TBS lemon juice

1 TBS almond oil or canola oil

1/4 tsp salt

1/4 tsp pepper

1/2 cup chopped scallions

12 oz boneless, skinless chicken breasts, trimmed

2 tsp lemon pepper seasoning

1/4 cup sliced almonds, toasted

4 while strawberries, for garnish

 

Put a large pot of water on to boil for cooking vegetables.  Make fresh strawberry dressin.  Prepare a grill or preheat broiler.  Blanch asparagus and sugar snaps in boiling water for 2 minutes.  Drain, rinse with cold water to refresh, then blot dry with paper towels.  Whisk lemon juice, 1 TBS almond oil, salt and pepper in a medium bowl.  Add the vegetables and scallions; toss to coat.  Rub chicken breasts with 2 tsp canola oil and sprinkle with lemon-pepper seasoning.  Lightly oil the grill rack.  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 4-6 inches from the heat source for about 6 minutes per side).  Let rest for 5 minutes.  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 TBS fresh strawberry dressing over each salad.  Sprinkly with almonds and garnish each serving with a strawberry.  Serve immediately.

Recipe from Eating Well

Summer produceJune 29th, 2014

We will open July 1 with sweet corn.  Been a rough spring for corn but it is ready at last!

StrawberriesJune 8th, 2014

Getting to the end of strawberry season, check facebook for hours.

Strawberries!May 4th, 2014

Strawberries are ready for picking!  Follow us on Facebook for the most up to date info on times and condition of the fields.

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