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1
For the Strawberry Dressing:.
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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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Add oil and process until smooth.
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4
(Pretty easy, eh!
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).
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For the Salad:.
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7
Put a large pot of water on to boil for cooking vegetables.
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Make Fresh Strawberry Dressing.
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9
Prepare a grill or preheat broiler.
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10
Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes.
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11
Drain, rinse with cold water to refresh, then blot dry with paper towels.
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12
Whisk lemon juice, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl.
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Add the vegetables and scallions; toss to coat.
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14
Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning.
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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.
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(Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.)
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Let rest for 5 minutes.
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Cut the chicken crosswise into 1/4-inch-thick slices.
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19
Divide the vegetable mixture among 4 plates.
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Arrange the chicken slices over the vegetables.
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Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad.
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Sprinkle with almonds and garnish each serving with a strawberry.
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Serve immediately.
