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Grilled chicken salad with fresh asparagus, sugar snap peas and fresh strawberry dressing

Fresh Strawberry dressing (see recipe)

8 oz thin asparagus, ends snapped off, cut into 2 inch pieces (about 2 cups)

8 oz sugar snap peas, stemmed (2 cups)

2 TBS lemon juice

1 TBS almond oil or canola oil

1/4 tsp salt

1/4 tsp pepper

1/2 cup chopped scallions

12 oz boneless, skinless chicken breasts, trimmed

2 tsp lemon pepper seasoning

1/4 cup sliced almonds, toasted

4 while strawberries, for garnish

 

Put a large pot of water on to boil for cooking vegetables.  Make fresh strawberry dressin.  Prepare a grill or preheat broiler.  Blanch asparagus and sugar snaps in boiling water for 2 minutes.  Drain, rinse with cold water to refresh, then blot dry with paper towels.  Whisk lemon juice, 1 TBS almond oil, salt and pepper in a medium bowl.  Add the vegetables and scallions; toss to coat.  Rub chicken breasts with 2 tsp canola oil and sprinkle with lemon-pepper seasoning.  Lightly oil the grill rack.  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 4-6 inches from the heat source for about 6 minutes per side).  Let rest for 5 minutes.  Cut the chicken crosswise into 1/4 inch thick slices.  Divide the vegetable mixture among 4 plates.  Arrange the chicken slices over the vegetables.  Spoon about 3 TBS fresh strawberry dressing over each salad.  Sprinkly with almonds and garnish each serving with a strawberry.  Serve immediately.

Recipe from Eating Well

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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