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Grilled Chicken Salad with a Fresh Strawberry Dressing

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

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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.



READER'S COMMENT:
"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...
Grilled Chicken Salad with a Fresh Strawberry Dressing Recipe

4 servings, about 2 cups each

Active Time:

Total Time:

Ingredients

  • 8 ounces thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups)
  • 1/2 pound sugar snap peas, stemmed (2 cups) (see Tip)
  • 8 ounces snow peas, stemmed (2 cups)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon almond oil (see Note), or canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup chopped scallions
  • 12 ounces boneless, skinless chicken breasts, trimmed
  • 2 teaspoons canola oil
  • 1 teaspoon salt-free lemon-pepper seasoning
  • Fresh Strawberry Dressing, (recipe follows)
  • 1/4 cup sliced almonds, toasted
  • 4 whole strawberries, for garnish

This recipe calls for:

Preparation

  1. Put a large pot of water on to boil for cooking vegetables. 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, almond oil (or canola oil), salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.
  3. Rub chicken with canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack (see Tip). Grill the chicken and cook 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.
  4. 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 Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.

Tips & Notes

  • Make Ahead Tip: Blanch the vegetables up to 4 hours before serving; store in the refrigerator under barely moistened paper towels.
  • 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.
  • Note: 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.
  • Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition

Per serving: 321 calories; 17 g fat ( 2 g sat , 11 g mono ); 49 mg cholesterol; 17 g carbohydrates; 25 g protein; 5 g fiber; 356 mg sodium; 633 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Selenium (24% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv), Potassium (19% dv), Folate (17% dv).

Carbohydrate Servings: 1

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


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