Grilled Chicken Salad with a Fresh Str..

Cooking Instructions

1. Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.

2. Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.

3. Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Lightly oil the grill rack (see Tip). 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.

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

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.

Ingredient note: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and health-food stores. Store it in the refrigerator.

Related Recipe: Fresh Strawberry Dressing