Grilled Chicken Paillards With Sugar Snap Pea and Strawberry Salad - Ellie Krieger

Ingredients

• 3 tablespoons slivered almonds
• 2 tablespoons extra-virgin olive oil, or more as needed
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon kosher salt, or more as needed
• 1/4 plus 1/8 teaspoon freshly ground black pepper
• Four 5- to 6-ounce pieces boneless, skinless chicken breasts (see headnote)
• 8 ounces fresh sugar snap peas, trimmed
• 1 cup baby arugula
• 4 medium strawberries, hulled and thinly sliced