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Prep and Cook time: About 30 minutes
Makes: 4 servings
Ingredients
1/4 cup sliced almonds
4 boned, skinned chicken breast halves (about 6 oz. each)
2 teaspoons dried tarragon
1 clove garlic, minced or pressed
1 tablespoon Olive Oil
1/2 cup reduced-fat or regular mayonnaise
3 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon poppy seeds
3 quarts (about 9 oz.) salad mix (any variety), rinsed and crisped
2 cups strawberries, rinsed, hulled, and sliced
Salt and pepper
Instructions
1. In a wide nonstick frying pan, stir almonds over medium heat just
until golden, about 4 minutes. Pour out of pan and set aside.
2. Rinse chicken and pat dry. In a small bowl, mix tarragon, garlic, and
oil; rub all over chicken to coat evenly.
3. 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).
4. In a small bowl, combine mayonnaise, lemon juice, sugar, and poppy
seeds; mix well.
5. In a large bowl, combine salad mix, strawberries, and half the
mayonnaise dressing; mix lightly to coat with dressing. Divide salad among
dinner plates. Cut chicken on the diagonal into wide strips; set chicken
alongside or on top of salad.
6. Drizzle chicken with remaining dressing, then sprinkle with toasted
almonds. Season to taste with salt and pepper.
Nutritional Information
Per serving:
389 cal., 37% (144 cal.) from fat;
42 g protein;
16 g fat (1.3 g sat.);
16 g carbo (3.5 g fiber);
289 mg sodium;
99 mg chol.
