Grilled Chicken Salad with Fresh Strawberry Dressing

Grilled Chicken Salad with Fresh Strawberry Dressing

2 Reviews
From: EatingWell Magazine, Spring 2003

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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 (see Tips) 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; see Tips)
  • 8 ounces snow peas, stemmed (2 cups)
  • 2 tablespoons 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 (see Tips)
  • 4 whole strawberries for garnish


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  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 ¼-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.
  • Make Ahead Tip: 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.
  • Tips: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator.
  • 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.
  • To toast sliced almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 320 calories; 18 g fat(2 g sat); 6 g fiber; 18 g carbohydrates; 23 g protein; 146 mcg folate; 47 mg cholesterol; 9 g sugars; 1 g added sugars; 1,367 IU vitamin A; 96 mg vitamin C; 103 mg calcium; 4 mg iron; 429 mg sodium; 642 mg potassium
  • Nutrition Bonus: Vitamin C (160% daily value), Folate (36% dv), Vitamin A (27% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ¼ fruit , 3 vegetable, 3 lean protein, 3 fat

Reviews 2

June 11, 2011
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By: caroljl
Perfect for a hot summer day Our cooking group made this for lunch and loved it! (Would be fine for an evening meal tool) Filling put not heavy. Great for a hot summer day. Used my steaming cookware to blanch the veggies. Filled bottom pan with water and lowered top container with 1/3 of veggies at time into the water. Made it easy.
September 12, 2009
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By: EatingWell User
The strawberry dressing is a great standalone dressing for many other salads. I altered the recipe using asparagus, snow peas and green beans. After blanching, I put the veggies on the grill and gave then a little char as well as the smokey flavor. Grilled the chicken, too. I've made the meal three time this summer. It keeps getting better.
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