Grilled Chicken Salad with Fresh Strawberry Dressing
about 8 cups
Active 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
- 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. 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.
- 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
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