STYLE

Local strawberries, chicken star in salad topped with berry-yogurt dressing

06/15/2012 10:00 EDT | Updated 08/15/2012 05:12 EDT
This lean but satisfying salad uses local ingredients and is topped with a yogurt and strawberry dressing.

Grilled Chicken Salad

4 boneless skinless chicken breasts (each 175 g/6 oz)

2 l (8 cups) mixed salad greens (romaine, red and green leaf lettuce, spinach, arugula)

500 ml (2 cups) local strawberries

250 ml (1 cup) fresh shelled peas, cooked

125 ml (1/2 cup) chopped green onions or chives

Dressing

175 ml (3/4 cup) sliced local strawberries

125 ml (1/2 cup) non-fat plain yogurt

30 ml (2 tbsp) liquid honey

25 ml (5 tsp) white or red balsamic vinegar

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 12 to 15 minutes. Let rest for 5 minutes.

On each of 4 large salad plates, place 500 ml (2 cups) of the salad greens, 125 ml (1/2 cup) of the strawberries, 50 ml (1/4 cup) of the peas and 30 ml (2 tbsp) of the green onions. Slice chicken breasts diagonally and place over salad. Drizzle with dressing.

Dressing: In a food processor, combine strawberries, yogurt, honey and vinegar; process until smooth, scraping down sides. Cover and refrigerate until using.

Makes 4 servings.

Nutrition information per serving: 328 calories; 45 g protein; 4 g fat, 29 g carbohydrate; 4 g fibre.

Source: Foodland Ontario.

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