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20 minute dinner recipes

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Grilled Chicken Salad with a Fresh Strawberry Dressing


From EatingWell:  Spring 2003, EatingWell for a Healthy Heart Cookbook (2008)

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.

4 servings, about 2 cups each | Active Time: 45 minutes | Total Time: 45 minutes


Fresh Strawberry Dressing

Grilled Chicken Salad


  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 (see Tips). 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.


Per serving : 319 Calories; 18 g Fat; 2 g Sat; 11 g Mono; 47 mg Cholesterol; 18 g Carbohydrates; 23 g Protein; 6 g Fiber; 429 mg Sodium; 640 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/4 fruit , 3 vegetable, 3 lean protein, 3 fat

Tips & Notes