Strawberry Chicken Salad

Salads are the meal of choice when the temperatures hover in the 90s or above. I use strawberries, fresh greens and chicken strips in this salad. 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 vegetable oil
1 teaspoon butter
8 cups torn mixed salad greens
1 pint fresh strawberries, sliced
1/4 cup chopped walnuts

Directions:

In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink; drain. Add 1/2 cup salad dressing; cook 1 minute longer.

Place the salad greens in a serving bowl. Top with chicken, sliced strawberries and walnuts. Garnish with whole strawberries if desired. Serving with remaining dressing.

Yield: 6 servings.