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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Salads are the meal of choice when our Texas temperatures hover in the 90s. In this one, I use locally grown strawberries, fresh greens and chicken strips. It makes a light and colorful lunch on a hot summer day. Ingredients:
dressing: |
1/2 cup honey |
1/2 cup red wine vinegar |
4 teaspoons soy sauce |
1 garlic clove, minced |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
dash pepper |
salad: |
1 pound boneless skinless chicken breasts, cut into strips |
1 tablespoon canola oil |
1 teaspoon butter |
8 cups torn mixed salad greens |
1 pint fresh strawberries, sliced |
1/4 cup chopped walnuts |
additional whole strawberries, optional |
Directions:
1. In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink. Add 1/2 cup salad dressing; cook 1 minute longer.
2. Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving immediately with remaining dressing. Yield: 4 servings.
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