Monday, May 31, 2010

Co-op Cookin’: Grilled Chicken Salad with Fresh Strawberry Balsamic Dressing

The lettuces and strawberries are coming in huge quantities now – 2-3 heads of various lettuce and a whopping 6 baskets of strawberries a week for those of us on the fruit bounty option. I love a dinner salad on a warm evening, and this one worked out very well.


Grilled Chicken Salad with Fresh Strawberry Balsamic Dressing

1 head lettuce, washed and ripped into bite sized pieces
2 radishes, sliced
1/2 lb sugar snap peas, stemmed
1/2 c sliced green onion
juice of 1 lemon (about 2 T)
1 T olive oil
2-3 chicken breasts depending on size, pounded to 1” thick if they’re whoppers
lemon pepper seasoning
1 c strawberries, rinsed, hulled and chopped
1 T balsamic vinegar
1/2 t freshly ground pepper
1/2 t sugar (or one packet Splenda)
1/4 t salt
2 T canola oil
1/4 c sliced almonds (toasted if desired), for garnish

Prep: Bring a pot of water to boil and blanch sugar snap peas for 2 minutes, then drain and immerse peas in ice water. Combine lettuce, radish, onion, and cooled peas in large bowl. Toss with lemon juice and olive oil.

Bring a grill or grill pan to medium high heat. Sprinkle lemon pepper seasoning on both sides of chicken breasts and grill until cooked through, about 6-8 mins per side. Allow to rest for 5 mins, then slice crosswise. Meanwhile, combine strawberries, vinegar, sugar/Splenda, salt, and oil in processor or blender and puree until smooth.

To serve, divide lettuce mixture among plates, top with chicken, then dressing, and almonds.

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