Ingredients

• 3 tablespoons slivered almonds
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice, divided
• 1 teaspoon honey
• ½ teaspoon salt, divided, plus more to taste
• ¼ plus 1/8 teaspoon freshly ground black pepper, divided
• Four 5 to 6-ounce pieces boneless skinless chicken breast
• Oil or cooking spray for the grill or grill pan
• 3 cups sugar snap peas (about 8 ounces) trimmed and cut lengthwise into thin strips
• 1 cup baby arugula leaves
• 4 medium strawberries, hulled and thinly sliced

Instructions:

• 1. Toast the almonds in a dry skillet over a medium-high heat, stirring frequently, until they are golden and fragrant, about 3 minutes. Set aside to cool.
• 2. In a small bowl whisk the olive oil, 1 tablespoon of the lemon juice, the honey, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper.
• 3. Place a sheet of plastic wrap onto a large cutting board. Place two pieces of the chicken on top and then cover with another sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken to an even ¼ inch thickness. Repeat with the remaining 2 pieces of chicken. (Note: If you purchase chicken labeled “thin cut” or “cutlets” you may be able to skip this step if the chicken is thin and uniform enough. If not, you can pound it a bit further.) Season the chicken with the remaining ¼ teaspoon each salt and pepper.
• 4. Spray a grill or grill pan with oil spray or brush it with oil, then preheat it over a medium-high heat. Grill the chicken until grill marks have formed and it is just cooked through, 1 ½-2 minutes per side. Transfer the chicken to a plate and drizzle it with the remaining tablespoon of lemon juice.
• 5. Toss the snap peas and the arugula in a medium bowl with the dressing. To serve, place a piece of chicken onto each serving plate. Top with a mound of the snap pea salad and scatter each with strawberry slices and toasted almonds. Season with additional salt to taste.