Shelly's Recipe

GRILLED CHICKEN SALAD WITH A FRESH STRAWBERRY DRESSING

Category: Salads - Poultry

Grilled Chicken Salad:
3/4 cup Fresh Strawberry Dressing (recipe follows)
1/2 lb thin asparagus, stem ends snapped off, cut into 2 inch pieces (about 2 cups)
1/2 lb sugar snap peas, stemmed (2 cups) (see Tip)
1/2 lb snow peas, stemmed (2 cups)
2 tbsp fresh lemon juice
1 tbsp almond oil or canola oil
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 cup chopped scallions
12 oz boneless, skinless chicken breasts, trimmed
2 tsp canola oil
1 tsp salt-free lemon-pepper seasoning
1/4 cup sliced almonds, toasted
4 whole strawberries for garnish

Fresh Strawberry Dressing:
1 cup strawberries (6 large berries), rinsed, hulled and sliced
1 tbsp balsamic vinegar
3/4 tsp freshly ground pepper
1/2 tsp sugar
1/4 tsp salt
2 tbsp almond oil or extra virgin olive oil

Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. 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, and then blot dry with paper towels. Whisk lemon juice, 1 tbsp almond oil (or canola oil), salt and pepper in a medium bowl. Add 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 by rubbing it with an oil-soaked paper towel (use tongs to hold the paper towel). 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.

Cut chicken crosswise into 1/4”-thick slices. Divide vegetable mixture among 4 plates. Arrange chicken slices over vegetables. Spoon about 3 tbsp Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.

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. Serves 4

NOTE: It is also a nice way to dress a salad of arugula, goat cheese and toasted pecans. TIP: Sugar snaps have a fibrous seam on the inside curve. To remove it, grasp the stem protruding from one end and pull it down the inside curve as if you were unzipping the pea.