1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
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.
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.