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