SALAD THAT'S WHAT'S FOR DINNER TONIGHT. P.T.L. ENJOY

CHICKEN SALAD WITH FRESH STRAWBERRY DRESSING


by CHEF DAN serves 2-4

INGREDIENTS:

I head of lettuce, torn up in pieces

2 boneless, skinless, chicken breasts, trimmed and pounded to 1/4-1/2 inches thick

8 ounces thin asparagus, stem ends snapped off, cut into 2-inch angled pieces

4 ounces snap peas, stemmed

8 ounces snow peas

2 tablespoon lemon juice

1 tablespoon grape-seed oil (plus 2 teaspoons olive oil)

1/4 teaspoon each of salt & pepper

1/3 cup scallions, finely cut

1 teaspoon lemon-pepper seasoning

1 carton fresh strawberries (recipe follows)

1/4 sliced almonds, toasted

2-4 whole strawberries, for garnish

DIRECTIONS:

1. Blanch asparagus, snap peas, snow peas in boiling water for 2 minutes.

2. Drain and rinse with cold water, then blot dry with paper towels.

3. Whisk lemon juice, oil, S&P in a large bowl.

4. Add the vegetables and scallions; toss to coat.

5. Coat the pounded chicken with olive oil and sprinkle with lemon-pepper.

6. In a skillet add a little oil and cook chicken until nice and browned. About 4 minutes on each side.

7.Cut the chicken crosswise into 1/4-inch-thick slices.

8.Divide the vegetables mixture among 2-4 plates.

9.Arrange the chicken over the vegetables.

10.Add 3 tablespoon fresh strawberry dressing over each salad.

11.Sprinkle with almonds and garnish each serving with a strawberry.

DRESSING:

1. 1 carton fresh strawberries, washed and sliced

2. 1 tablespoon fresh parsley, chopped

3. 1 tablespoons fresh basil, chopped

4. 1 teaspoon dried Italian seasoning

5. 1 garlic clove, chopped

6. 1/4 cup olive oil

7. 1/2 cup balsamic vinegar

DIRECTIONS:

1. Put sliced strawberries in a blender, mix until smooth and creamery.

2. Add parsley, basil, dried Italian seasoning and garlic.

3. Mix again just for a few seconds.

4. Add oil and vinegar and mix until oil and vinegar completely mixed together with the strawberry mixture.



ENJOY DAN: hallelujah