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Strawberry-Chicken Salad

1 lb. boneless, skinless chicken breasts

1 Tbsp. butter

Baby romaine

½ red onion

1 pint strawberries

2 Tbsp. sunflower seeds

Garlic-Ginger Dressing (recipe follows)

Cut chicken breasts in strips. Brown in butter. With chicken still in pan, de-glaze with a few spoonfuls of

dressing. Set aside. Wash, stem, and drain strawberries on paper towels. Slice onion thinly; soak in cold water

for 10 minutes, then drain and dry on paper toweling. Arrange romaine on individual salad plates. Divide

chicken and strawberries among plates. Add a few rings of red onion. Drizzle with dressing and sprinkle

with sunflower seeds. Serves 4.

Garlic-Ginger Dressing:

⅓ cup raspberry vinegar

¾ cup walnut oil

1 clove garlic

½ inch ginger root

½ tsp. salt

1 Tbsp. sugar

Mince garlic and ginger. Add remaining ingredients and blend. Let stand at least 15 minutes before

use; will keep up to a week in the refrigerator. Just shake to blend before using.

Thanks again Beverly for sharing your recipes with us! Check out her book and grab a copy for yourself! A Lifetime of Recipes; you can find this recipe on pace 30 of her fabulous cookbook.

Strawberry-Chicken Salad