Chicken and Strawberry Salad

A great main-dish salad--great for the early summer months when you can get the best strawberries. Sure to impress.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup  sliced almonds
• 4 (6 ounce)  boneless skinless chicken breast halves
• 2  teaspoons dried tarragon
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1⁄2 cup mayonnaise
• 3  tablespoons lemon juice
• 1  tablespoon sugar
• 1  tablespoon poppy seed
• 3  quarts  mixed salad greens, rnsed and crisped
• 2  cups strawberries, rinsed, hulled and sliced
•  salt and pepper

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.