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