Prep Time: 20 minutes
By Gina Matthews
| DRESSING |
| 1/2 cup honey |
| 1 1/2 cups red wine vinegar |
| 4 teaspoons soy sauce |
| 1 clove garlic minced |
| 1/8 teaspoon salt |
| dash pepper |
| SALAD |
| 1 pound boneless, skinless chicken breast cut into strips |
| 1 1/2 tablespoons butter |
| 8 cups torn mixed salad greens |
| 1 pint strawberries sliced (more to be used for garnishing, if desired) |
| 1/4 cup thinly sliced purple onion |
| 1/2 cup chopped, candied almonds slivered |
Combine dressing ingredients in a small bowl. In a large skillet, cook and stir chicken in butter until no longer pink; drain. Add 1/2 cup salad dressing and cook 1 minute longer. Place salad greens in a serving bowl. Top with chicken, sliced strawberries, sliced onion, and candied nuts. Garnish with whole berries, if desired. TO MAKE CANDIED SLIVERED ALMONDS: Cook 1 cup of almonds with 2 tablespoons sugar in a frying pan over medium heat, stirring constantly until sugar is dissolved and nuts are well coated. Spread nuts onto a baking sheet to cool.
