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.
Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.
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.
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.
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.
1. 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.
2. 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
3. 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.
4. MAKE AHEAD TIP: Blanch the vegetables up to 4 hours before serving; store
in the refrigerator under barely moistened paper towels.
Fresh Strawberry Dressing:
1. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1064g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 608 (50%)|
|Amt Per Serving||% DV|
|Total Fat 67.6g||90 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 43g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 197.3mg||61 %|
|Sodium 830.5mg||29 %|
|Potassium 2245.6mg||59 %|
|Total Carbohydrate 57.6g||17 %|
|Dietary Fiber 17.6g||71 %|
|Sugars, other 40g|
|Protein 95.6g||137 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1206
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