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1
Put a large pot of water on to boil for cooking vegetables.
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2
Prepare a grill or preheat broiler.
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3
Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes.
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4
Drain, rinse with cold water to refresh, then blot dry with paper towels.
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5
Whisk lemon juice, almond oil (or canola oil), salt and pepper in a medium bowl.
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6
Add the vegetables and scallions; toss to coat.
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7
Rub chicken with canola oil and sprinkle with lemon-pepper seasoning.
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8
Oil the grill rack (see Tip).
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9
Grill the chicken and cook until lightly browned and no longer pink in the center, about 6 minutes per side.
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10
(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.)
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11
Let rest for 5 minutes.
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12
Cut the chicken crosswise into 1/4 inch-thick slices.
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13
Divide the vegetable mixture among 4 plates.
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14
Arrange the chicken over the vegetables.
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15
Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad.
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16
Sprinkle with almonds and garnish each serving with a strawberry.
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17
Serve immediately.
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18
Fresh Strawberry Dressing:
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19
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.
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20
Add oil and process until smooth.
