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Grilled Chicken Salad with Fresh Strawberry Dressing

Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanChickenDinnerLunchSalad
about 8 cups
Active time: 45 minutes
Total time: 45 minutes

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


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


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.


  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.


  • 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.