Chicken Strawberry Salad

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
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.

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

  1. 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.
  2. 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.

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.
Recipe Creator

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