Makes 4 servings

A salad with strawberries that Erin Smith's mother enjoyed in a restaurant made such an impression that she frequently described it with flavorful details. Laden with clues, Smith concocted her own version as the surprise for a Mother's Day picnic. She was right on, and the salad was a hit.

How to Make It

Step 1

Stir almonds just until golden in a 10- to 12-inch nonstick frying pan over medium heat, about 4 minutes. Pour out of pan.

Step 2

Rinse chicken and pat dry. Mix tarragon, garlic, and oil. Rub all over chicken to coat.

Step 3

Set frying pan over medium heat. When hot, add chicken and cook, turning once, until meat is white in center of thickest part (cut to test), 8 to 10 minutes total. Remove from pan. Use warm or let cool.

Step 4

To make the salad dressing, mix mayonnaise with lemon juice, sugar, and poppy seed.

Step 5

Combine salad mix with strawberries and half the dressing. Mound salad equally on dinner plates and set chicken alongside or on top.

Step 6

Drizzle chicken with remaining dressing. Sprinkle with toasted almonds. Add salt and pepper to taste.

Ratings & Reviews