Grilled Chicken Salad With Sugar Snap Peas And Strawberries

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Washington Post


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8 ounces fresh sugar snap peas, stringed/trimmed and rinsed

1 pound thinly sliced boneless, skinless chicken breast, or regular chicken breasts pounded to a thickness of 1/4- to 1/2-inch

About 3/8 teaspoon kosher or coarse salt

Freshly ground black pepper

3 tablespoons olive oil

8 ounces (1 pint) strawberries, hulled, then cut into bite-size pieces

1 medium carrot, grated (about 1 cup, loosely packed)

2 tablespoons balsamic vinegar

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