Strawberry and Grilled Chicken Salad - Dairy Free

This makes for a wonderfully filling and light meal for these warm summer evenings.

Serves 4

Dressing
1/4 cup olive oil
1/3 cup strawberries
4 tbsp white wine
2 tsp honey


Salad
2 skinless boneless chicken breasts1 tsp olive oil
3 cups mixed greens
1 cup basil leaves, torn
1 cup strawberries, hulled and sliced
1 granny smith apple, thinly sliced
1/3 cup sliced cucumber
1/4 sweet onion, thinly sliced
1/2 cup chopped walnuts, toasted






Directions
Place all dressing ingredients in a food processor and whirl.  Add pepper to taste.
If you do not have a food processor, slice the strawberries and place all ingredients in a blender and whirl.

Preheat a barbecue to medium and brush the chicken breasts with 1 tsp of oil.  Season with some salt and pepper.  If chicken is frozen barbecue 10-12 minutes per side.  If chicken is thawed barbecue for 6 minutes; turn and continue barbecuing for 8-10 minutes more.  Remove and let chicken rest for 5 minutes before slicing.

Heat a small pan over medium heat and toast walnuts for a few minutes, stirring frequently.

Divide mixed greens, basil, strawberries, apple, onion, walnuts and chicken among four plates.  Drizzle with dressing.  Enjoy!