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      1. Home
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      4. Grilled Chicken Salad with Fresh Strawberry Dressing

      Grilled Chicken Salad with Fresh Strawberry Dressing

      Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Chicken Dinner Lunch Salad

      Grilled Chicken Salad with Fresh Strawberry Dressing

      Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Chicken Dinner Lunch Salad
      about 8 cups
      Prep time: 45 minutes
      Total time: 45 minutes

      Description

      Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.

      Directions

      1. 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.
      2. To prepare salad: Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.
      3. 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.
      4. Rub chicken with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack. Grill the chicken until lightly browned and no longer pink in the center, about 6 minutes per side. (Alternatively, broil the chicken on an oiled broiler pan 4 to 6 inches from the heat source until cooked through, about 6 minutes per side.) Let rest for 5 minutes.
      5. Cut the chicken crosswise into 1/4-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

      • Tip: To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
      • To make ahead: 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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories320 cal
      • Total Fat17.9 g
      • Saturated Fat1.9 g
      • Cholesterol47 mg
      • Sodium429 mg
      • Carbohydrate Total18 g
      • Protein23.4 g
      • Phosphorus258 mg
      • Potassium642 mg
      • Fiber6 g
      • Calcium103 mg
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      Ingredients

      Fresh Strawberry Dressing

      • 1 cup strawberries, rinsed, hulled and sliced
      • 1 tablespoon balsamic vinegar
      • ¾ teaspoon freshly ground pepper
      • ½ teaspoon sugar
      • ¼ teaspoon salt
      • 2 tablespoons almond oil, 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)
      • 8 ounces snow peas, stemmed (2 cups)
      • 2 tablespoons fresh lemon juice
      • 1 tablespoon almond oil, or canola oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • ½ cup chopped scallions
      • 12 ounces boneless, skinless chicken breasts, trimmed
      • 2 teaspoons canola oil
      • 1 teaspoon salt-free lemon-pepper seasoning
      • ¼ cup sliced almonds, toasted
      • 4 whole strawberries, for garnish

      Ingredients

      Fresh Strawberry Dressing

      • 1 cup strawberries, rinsed, hulled and sliced
      • 1 tablespoon balsamic vinegar
      • ¾ teaspoon freshly ground pepper
      • ½ teaspoon sugar
      • ¼ teaspoon salt
      • 2 tablespoons almond oil, 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)
      • 8 ounces snow peas, stemmed (2 cups)
      • 2 tablespoons fresh lemon juice
      • 1 tablespoon almond oil, or canola oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • ½ cup chopped scallions
      • 12 ounces boneless, skinless chicken breasts, trimmed
      • 2 teaspoons canola oil
      • 1 teaspoon salt-free lemon-pepper seasoning
      • ¼ cup sliced almonds, toasted
      • 4 whole strawberries, for garnish

      Fresh Strawberry Dressing

      • 1 cup strawberries, rinsed, hulled and sliced
      • 1 tablespoon balsamic vinegar
      • ¾ teaspoon freshly ground pepper
      • ½ teaspoon sugar
      • ¼ teaspoon salt
      • 2 tablespoons almond oil, 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)
      • 8 ounces snow peas, stemmed (2 cups)
      • 2 tablespoons fresh lemon juice
      • 1 tablespoon almond oil, or canola oil
      • ¼ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • ½ cup chopped scallions
      • 12 ounces boneless, skinless chicken breasts, trimmed
      • 2 teaspoons canola oil
      • 1 teaspoon salt-free lemon-pepper seasoning
      • ¼ cup sliced almonds, toasted
      • 4 whole strawberries, for garnish

      Description

      Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.

      Directions

      1. 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.
      2. To prepare salad: Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.
      3. 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.
      4. Rub chicken with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack. Grill the chicken until lightly browned and no longer pink in the center, about 6 minutes per side. (Alternatively, broil the chicken on an oiled broiler pan 4 to 6 inches from the heat source until cooked through, about 6 minutes per side.) Let rest for 5 minutes.
      5. Cut the chicken crosswise into 1/4-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

      • Tip: To toast sliced nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
      • To make ahead: 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.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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