Ingredients
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2 teaspoons dried tarragon
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1 tablespoon olive oil
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1/2 cup mayonnaise
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3 tablespoons lemon juice
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1 tablespoon sugar
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1 tablespoon poppy seed
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3 quarts mixed salad greens, rnsed and crisped
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2 cups strawberries, rinsed, hulled and sliced
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salt and pepper
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1 garlic clove, minced
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4 (6 ounce) boneless skinless chicken breast halves
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1/2 cup sliced almonds
Instructions
- In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
- Pour out of pan and set aside.
- Rinse chicken and pat dry.
- In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
- 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.
- In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
- In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
- Divide salad among dinner plates.
- Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
- Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
- Season to taste with salt and pepper.