Ingredients:
1/2 cup sliced almonds
4 (6 ounce) boneless skinless chicken breast halves
2 teaspoons dried tarragon
1 garlic cloves, minced
1 tablespoon olive oil
1/2 cup mayonnaise
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon poppy seeds
3 quarts mixed salad greens, rnsed and crisped
2 cups strawberries, rinsed, hulled and sliced
salt and pepper
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.