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Chicken Strawberry Salad

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 389 calories, 12g fat (2g saturated fat), 65mg cholesterol, 549mg sodium, 47g carbohydrate (37g sugars, 5g fiber), 28g protein.

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