Strawberry Chicken Salad Recipe

Strawberry Chicken Salad Recipe

Summer is here and it's time for another salad recipe to keep the kitchen cool, and your waistline trim!  As you know- I advocate preservative-free clean eating. Have you looked at the ingredient list of your favorite dressing lately?  Do the words "sugar" "xanthan gum" "syrup" or "sorbic acid" pop up?  Ew.  If you wouldn't eat it alone- why would you eat it IN something? Check out the new recipe with all fresh real food ingredients, and if you like it, be sure to browse these as well: * Marinated raw kaleCucumber saladWatermelon arugula salad and Make-your-own-dressing: A guide for the clueless

 

Grilled Chicken Salad with a Fresh Strawberry Dressing From EatingWell.com

This is scrumptious salad with only 321 calories!

HERE’S WHAT YOU’LL NEED…

• 12 ounces boneless, skinless chicken breasts, trimmed • 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, or canola oil • 1/4 teaspoon salt • 1/4 teaspoon freshly ground pepper • 1/2 cup chopped scallions • 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, (recipe in link)

HERE’S WHAT YOU DO…

1. Boil water for cooking vegetables and prepare a grill. 2. Toss asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Strain, and then rinse with cold water to refresh. Blot dry with paper towels. 3. Whisk almond oil (or canola oil), lemon juice, and salt and pepper in a bowl. 4. Add the vegetables and scallions (toss to coat them really nicely). 5. Rub the chicken with the oil and sprinkle with the lemon-pepper seasoning. 6. Oil the grill rack and then grill the chicken (cooking it until lightly browned and no longer pink in the center – tres important!). It should be about 6 minutes per side. Let rest for 5 minutes. 7. Cut chicken into 1/4-inch-thick slices. Divvy up the vegetables among 4 plates. Make the chicken look all pretty over the vegetables. 8. Drizzle roughly 3 tablespoons of the Fresh Strawberry Dressing over each salad. 9. Garnish with almonds and a strawberry. 10. Eat up!!!

Nutrition facts: 17 grams of fat, 49 milligrams cholesterol, 17 grams carbohydrates, 25 grams of protein, 5 grams of fiber, 356 milligrams of sodium, and 633 milligrams of potassium. Vitamin C (110% daily value), Selenium (24% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv), Potassium (19% dv), Folate (17% dv).

Check out my other great summer dishes:

* Marinated raw kale * Cucumber salad * Watermelon arugula salad