Grilled Chicken Salad with Fresh Strawberry Dressing

Grilled Chicken Salad with Fresh Strawberry Dressing
Grilled Chicken Salad with Fresh Strawberry Dressing

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Fresh Strawberry Dressing:

  • 1

    cup strawberries, rinsed, hulled and sliced

  • 1

    tablespoon balsamic vinegar

  • 3/4

    teaspoon freshly ground pepper

  • 1/2

    teaspoon sugar

  • 1/4

    teaspoon salt

  • 2

    tablespoons almond oil (see Tips) or canola oil

  • Grilled Chicken Salad:

  • 8

    ounces thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups)

  • 8

    ounces sugar snap peas, stemmed (2 cups; see Tips)

  • 8

    ounces snow peas, stemmed (2 cups)

  • 2

    tablespoons lemon juice

  • 1

    tablespoon almond oil or canola oil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 1/2

    cup chopped scallions

  • 12

    ounces boneless, skinless chicken breasts, trimmed

  • 2

    teaspoons canola oil

  • 1

    teaspoon salt-free lemon-pepper seasoning

  • 1/4

    cup sliced almonds, toasted (see Tips)

  • 4

    whole strawberries for garnish

Directions

WW = 8 To prepare 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 2 tablespoons oil and process until smooth. To prepare salad: Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler. Add asparagus, sugar snaps and snow peas to the boiling water and cook for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, 1 tablespoon oil, salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat. Rub chicken with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack(see Tips & Notes). Grill the chicken until lightly browned and no longer pink in the center, 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 of the dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately. TIPS & NOTES Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Cook the vegetables (Steps 2-3) up to 4 hours before serving; store in the refrigerator under barely moistened paper towels. To toast sliced almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill. This dressing is also great on a salad of arugula, goat cheese and pecans. NUTRITION Per serving (2 cups) – 319 calories; 18 g fat (2 g sat, 11 g mono); 47 mg cholesterol; 18 g carbohydrates; 1 g sugar; 23 g protein; 6 g fiber; 429 mg sodium.

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