Grilled Chicken Salad With a Fresh Strawberry Dressing

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READY IN: 30mins
Recipe by Chef-Boy-I-Be Illin

Another use for that abundance of strawberries. Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Together - and bound with aromatic almond oil - they make a terrific dressing for this salad of chicken and vegetables.

Ingredients Nutrition


  1. For the Strawberry Dressing:.
  2. 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. (Pretty easy, eh!).
  3. For the Salad:.
  4. Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.
  5. 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.
  6. Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. 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.
  7. 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.

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