Strawberry Basil-glazed Chicken Salad

During the summer heat, my hubby lights to eat lighter.  That means more salads.  So, I'm forever on the hunt to make new and interesting salads.  I found some strawberries and basil in the fridge, both needing to be used in the near future.  I thought they'd make a light, refreshing salad dressing.  After a little tweaking-- and puckered faces from the hubby-- I got it right.

Here's what you'll need:

2 c strawberries, stems removed
1/4 c fresh basil leaves
juice of 2 limes
1/2 c olive oil
1/2 tsp salt
2 boneless, skinless chicken breasts
1 head mild lettuce, like butter or bibb, torn
4 asparagus spears, shaved
2 hard boiled eggs, chopped or sliced
2 strips of bacon, cooked and crumbled
1 TBSP roasted pumpkin seeds
1/2 c shaved smoked mozzarella cheese

Make the dressing first.  I used some of it to marinade the meat, so it needed some time.

Combine the strawberries, basil, lime juice, salt and olive oil in a blender or food processor.

Pulse until smooth.

If using for a marinade, place 1 cup of the dressing in a bowl.  Put the rest of the dressing in a covered container and refrigerate until ready to use.

Put the chicken in the bowl with the marinading part of the dressing, turning to coat.

Cover with plastic wrap.  Keep in the fridge up to 8 hours.  Longer than that and the lime juice with start to turn to the chicken into mush, and no one wants to eat that.

Preheat a grill or grill pan.  Cook the chicken until the juices run clear, about 10 minutes depending on size. Allow the chicken to rest a few minutes while you assemble the salad.

Arrange the lettuce on 2 dishes.  Use a vegetable peeler to shave the asparagus spears.

Put the asparagus on top of the lettuce, then add the eggs, cheese and pumpkin seeds.

Slice the chicken on the bias and arrange on the salad.  Serve with extra dressing.  Any remaining dressing can be kept in the fridge for up to one week.

Enjoy!