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

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.