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Grilled Chicken Salad with a Fresh Strawberry Dressing Recipe

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This recipe for Grilled Chicken Salad with a Fresh Strawberry Dressing, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corrine Grann
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Grilled Chicken Salad:
1/2 pound 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)
1/2 pound snow peas, stemmed (2 cups)
2 tablespoons fresh lemon juice
1 tablespoon almond oil 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
1/4 cup sliced almonds, toasted
4 whole strawberries for garnish

Fresh Strawberry Dressing:
1 cup strawberries (6 large berries), rinsed, hulled and sliced
1 tablespoon balsamic vinegar
3/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons almond oil or canola oil

Directions:
Directions:
Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.
1. 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 vegetables and scallions; toss to coat.
2. Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Lightly oil the grill rack by rubbing it with an oil-soaked paper towel (use tongs to hold the paper towel). 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.
3. Cut chicken crosswise into 1/4-inch-thick slices. Divide vegetable mixture among 4 plates. Arrange chicken slices over vegetables. Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.
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 oil and process until smooth.

 

 

 

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