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Chicken and Strawberry Salad

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

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.