- 1/4 cup sliced almonds
- 4 boned, skinned chicken breast halves
- 2 teaspoons dried tarragon
- 1 clove garlic, minced or pressed
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 1/2 cup reduced-fat or regular Safeway SELECT Mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 1 tablespoon poppy seeds
- 9 ounces salad mix (any variety), rinsed and crisped
- 2 cups strawberries, rinsed, hulled, and sliced
- Salt and pepper
- In a wide nonstick frying pan, stir almonds over medium heat just until golden, about 4 minutes. Pour out of pan and set aside.
- Rinse chicken and pat dry. In a small bowl, mix tarragon, garlic, and oil; rub all over chicken to coat evenly.
- 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).
- In a small bowl, combine mayonnaise, lemon juice, sugar, and poppy seeds; mix well.
- 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.
- Drizzle chicken with remaining dressing, then sprinkle with toasted almonds. Season to taste with salt and pepper.