Chicken & Strawberry Salad from Dayton’s River Room in Saint Paul

Published on in Salads

Chicken and Strawberry Salad

Served at Dayton’s Department Store River Room in Saint Paul, Minnesota, in the 1970-80s.
Servings: 1
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Ingredients

  • 7 strawberries
  • ¾ c. mixed greens
  • 2 Tbsp. melted oil/butter blend (1 Tbsp. of each, blended together)
  • 4 oz. chicken breast strips, uncooked
  • 1/4 c. Honey-Soy Dressing
  • 2 Tbsp. large walnuts, chopped
  • Sprig of parsley for garnish
Honey-Soy Dressing
  • ½ c. red wine vinegar
  • ½ c. honey
  • 2 Tbsp. soy sauce
  • 2 tsp. garlic, chopped
  • 2 tsp. fresh ginger, chopped
  • ¼ tsp. black pepper

Instructions

  • Hull 6 strawberries, then cut in half; leave one strawberry whole.
  • Place greens in a bowl.
  • Blend all ingredients together for dressing.
  • In a sauté pan, add oil-butter blend; heat. Add chicken strips; sauté until brown on all sides. Add ¼ cup dressing; simmer 1 minute. Add all the strawberries except the whole one; heat only slightly.
  • Pour chicken and strawberries over mixed greens. Sprinkle walnuts around the inside of bowl. Garnish with the whole strawberry and a parsley sprig.
Notes
The Honey-Soy Dressing recipe makes enough for 5 salads. Refrigerate leftovers for later use.
Read more about the history of Dayton’s