1 pint strawberries, rinsed, hulled and sliced
1 teaspoon sugar
2 teaspoons red wine vinegar
3 tablespoons canola oil
1 tablespoon fresh mint, chopped (or 1 teaspoon dried mint)
1/2 teaspoon salt
2 cups cooked chicken, cubed
1/4 cup sliced almonds, toasted
Mint leaves (optional, for garnish)
In a medium bowl, toss the berries with sugar and vinegar; let stand for 30 minutes.
In a large bowl, mix the oil, mint, and salt until blended. Add the chicken and stir to coat. Chill.
Just before serving, gently stir in strawberry mixture and almonds. Garnish with mint leaves (if desired).
Makes 4 servings.