Chicken and Strawberry Salad
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.
How to Make It
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.
Ingredients
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
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