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Chicken and Strawberry Salad

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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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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