Meals Matter

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Contributed By: dhanyaka
Dr. Weil's My Optimum Health Plan

If fresh, organic strawberries are not available, use organic frozen ones. If you don't have almond oil, try extra virgin olive oil instead. Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Together-and bound with aromatic almond oil-they make a terrific dressing for this salad of chicken and vegetables. Pureed strawberries make a distinctive base for a colorful dressing with a creamy consistency. It is also a nice way to dress a salad of arugula, goat cheese and toasted pecans.

Ingredients

Grilled Chicken Salad:

3/4 cup Fresh Strawberry Dressing (recipe follows)

1/2 pound 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)

1/2 pound 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

12 ounces Boneless, skinless chicken breasts, trimmed

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:

1 cup Strawberries (6 large berries), rinsed, hulled and sliced

1 tablespoon Balsamic vinegar

3/4 teaspoon Freshly ground pepper

1/2 teaspoon Sugar

1/4 teaspoon Salt

2 tablespoons Almond oil or canola oil

Preparation

1. Put a large pot of water on to boil for cooking vegetables. Make Fresh Strawberry Dressing. Prepare a grill or preheat broiler.

2. 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, 1 tablespoon almond oil (or canola oil), salt and pepper in a medium bowl. Add vegetables and scallions; toss to coat.

3. Rub chicken breasts with 2 teaspoons canola oil and sprinkle with lemon-pepper seasoning. Lightly oil the grill rack by rubbing it with an oil-soaked paper towel (use tongs to hold the paper towel). 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. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Let rest for 5 minutes.

4. Cut chicken crosswise into 1/4-inch-thick slices. Divide vegetable mixture among 4 plates. Arrange chicken slices over vegetables. Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.

Dressing: 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.

Cook's Notes

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.

Nutritional Information: Per serving: 359 calories 19 g total fat (2 g sat) 49 mg cholesterol 21 g carbohydrate 26 g protein 7 g fiber 413 mg sodium

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