Serves: 4
Total Calories: 287
Prep time: 20 minutes
Total time: 20 minutes

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.

Nutritional Facts:

Serves: 4
Total Calories: 287
Calories from Fat: 113

More Recipes from the The Ultimate Cook'n Cookbook Cookbook:
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Deviled Egg Potato Salad
Fiesta Taco Salad
Fresh Fruit Salad with Pecans
Greek Lentil Salad
Herbed Tomato Vinaigrette
Marinated Make Ahead Mushroom Salad
Mint Infused Fruit Salad
Quinoa Spinach Salad
Rotini Summer Salad
Salad de la Maison
Smoked Cheddar Waldorf Salad
Strawberry Chicken Salad
Strawberry Pineapple Salsa
Sweet Potato Salad