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Chicken and Strawberry Salad





Yields
Makes 4 servings

A salad with strawberries that Erin Smith's mother enjoyed in a restaurant made such an impression that she frequently described it with flavorful details. Laden with clues, Smith concocted her own version as the surprise for a Mother's Day picnic. She was right on, and the salad was a hit.

 1/4 cup sliced almonds
 4 boned, skinned chicken breast halves (6 oz. each)
 3 tablespoons minced fresh or 2 teaspoons dried tarragon
 1 teaspoon minced garlic
 1 tablespoon olive oil
 1/2 cup reduced-fat or regular mayonnaise
 3 tablespoons lemon juice
 1 tablespoon sugar
 1 tablespoon poppy seed
 3 quarts (about 9 oz.) salad mix, rinsed and crisped
 2 cups strawberries, rinsed, hulled, and sliced
  Salt and pepper
Step 1
1

Stir almonds just until golden in a 10- to 12-inch nonstick frying pan over medium heat, about 4 minutes. Pour out of pan.

Step 2
2

Rinse chicken and pat dry. Mix tarragon, garlic, and oil. Rub all over chicken to coat.

Step 3
3

Set frying pan over medium heat. When hot, add chicken and cook, turning once, until meat is white in center of thickest part (cut to test), 8 to 10 minutes total. Remove from pan. Use warm or let cool.

Step 4
4

To make the salad dressing, mix mayonnaise with lemon juice, sugar, and poppy seed.

Step 5
5

Combine salad mix with strawberries and half the dressing. Mound salad equally on dinner plates and set chicken alongside or on top.

Step 6
6

Drizzle chicken with remaining dressing. Sprinkle with toasted almonds. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories402
% Daily Value *
Total Fat 16g21%

Saturated Fat 2.4g12%
Cholesterol 99mg33%
Sodium 369mg17%
Total Carbohydrate 20g8%

Dietary Fiber 3.2g12%
Protein 42g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.