For Salad:

5 oz. mixed greens
1 oz. oil-butter blend
4 oz. chicken breast strips
6 strawberries, halved
2 tbsp. coarsely chopped walnuts
1 whole strawberry
1 sprig parsley

Place greens in an individual salad bowl. In a saucepan, heat oil-butter blend. Add chicken strips and sauté until brown on all sides. Add 2 ounces of dressing to pan and simmer one minute. Add halved strawberries, heating only slightly. Pour chicken and strawberries over greens. Sprinkle with walnuts and garnish with whole strawberry and parsley.

Makes one serving.

Note: Oil-butter is equal parts of oil and butter, melted together and held at room temperature.

For Dressing:

1/4 tsp. black pepper

Blend all ingredients together in a small bowl and set aside.