DRESSING:
1/2 cup honey
1/2 cup red wine vinegar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
dash pepper
SALAD:
1 lb. boneless skinless chicken breasts, cut into strips
1 tablespoon vegetable oil
1 teaspoon butter
8 cups torn mixed salad greens
1 pint fresh strawberries, sliced
1/4 cup chopped walnuts
In a small bowl, combine the dressing ingredients. In a large skillet, cook and stir chicken in oil and butter until no longer pink; drain. Add 1/2 cup salad dressing; cook 1 minute longer.
Place the salad greens in a serving bowl. Top with chicken, sliced strawberries, and walnuts. Garnish with whole strawberries if desired. Serve with remaining dressing.
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