Chicken And Strawberry Salad

• 1/2 cup sliced almonds
• 4 (6 ounce) boneless skinless chicken breast halves
• 2 teaspoons dried tarragon
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1/2 cup mayonnaise
• 3 tablespoons lemon juice
• 1 tablespoon sugar
• 1 tablespoon poppy seed
• 3 quarts mixed salad greens, rnsed and crisped
• 2 cups strawberries, rinsed, hulled and sliced
• salt and pepper

1. In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes.
2. Pour out of pan and set aside.
3. Rinse chicken and pat dry.
4. In small bowl, mix tarragon, garlic and oil; rub all over chicken to coat evenly.
5. 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.
6. In a small bowl, combine mayonnaise, lemon juice, sugar and poppy seeds; mix well.
7. In a large bowl, combine salad mix, strawberries, and half the dressing; mix lightly to coat with dressing.
8. Divide salad among dinner plates.
9. Cut chicken on the diagonal into wide strips; set chicken alongside or on top of salad.
10. Drizzle chicken with remaining dressing, then sprinkle with toasted almonds.
11. Season to taste with salt and pepper.

almonds, chicken breast halves, tarragon, garlic, olive oil, mayonnaise, lemon juice, sugar, poppy seed, mixed salad greens, strawberries, salt

Taken from www.food.com/recipe/chicken-and-strawberry-salad-63250 (may not work)