Chicken and Strawberry Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great main-dish salad-great for the early summer months when you can get the best strawberries. Sure to impress. Ingredients:
1/2 cup sliced almonds |
4 (6 ounce) boneless skinless chicken breast halves |
2 teaspoons dried tarragon |
1 garlic clove, minced |
1 tablespoon olive oil |
1/2 cup mayonnaise |
3 tablespoons lemon juice |
1 tablespoon sugar |
1 tablespoon poppy seed |
3 quarts mixed salad greens, rnsed and crisped |
2 cups strawberries, rinsed, hulled and sliced |
salt and pepper |
Directions:
1. In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
2. Pour out of pan and set aside.
3. Rinse chicken and pat dry.
4. In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
5. Place frying pan over medium heat; when hot, add chicken and cook, turning once, until meat in thickest part is no longer pink (cut to test), 8 to 10 minutes.
6. In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
7. In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
8. Divide salad among dinner plates.
9. Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
10. Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
11. Season to taste with salt and pepper.
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