2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)
In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.
Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).
Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.
May substitute raspberries and raspberry preserves for strawberries and strawberry jam.