This salad makes a great lunch time entree.

For a side salad, or if you are vegetarian, simply omit the chicken.

The Garlic-Ginger Dressing goes well with any salad containing fruit or poultry.

Ingredients:

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 pint strawberries
½ red onion
Baby romaine
2 Tbsp. sunflower seeds

Garlic-Ginger Dressing
1 clove garlic
½ inch ginger root
⅓ cup raspberry vinegar
¾ cup walnut oil
½ tsp. salt
1 Tbsp. sugar

Directions:

Cut chicken breasts in strips. Brown in butter. With chicken still in pan, de-glaze with a few spoonfuls of dressing. Set aside.

Wash, stem, and drain strawberries on paper towels. Slice onion thinly; soak in cold water for 10 minutes, then drain and dry on paper toweling.

Arrange romaine on individual salad plates. Divide chicken and strawberries among plates. Add a few rings of red onion. Drizzle with dressing and sprinkle with sunflower seeds. Serves 4.

Dressing: Mince garlic and ginger. Add remaining ingredients and blend.