Strawberry and Chicken Salad - serve 4

4 chicken breasts, skinless boneless, rinse/pat dry
Salt to taste
2 tbsp cooking oil
Tarragon leaves, chopped
White pepper, coarse ground
1 tbsp lemon juice, to 2 tb
2 bunch green onions
1 lbs strawberries
Wine Marinade:
3 tbsp salad oil
2 tbsp white wine vinegar
5 bsp white wine
1 tsp mustard, sharp
Salt to taste

Trim spring onions to about 4 inches of green, rinse, and slice.
Clean strawberries, trim, rinse, drain, and halve.
Sprinkle the chicken breasts with salt.
In a large skillet, heat the oil, and saute the breasts on both sides for about 4 minutes, until they are a golden brown.
Remove the meat, cool, and cut into slices.
Sprinkle the slices with chopped tarragon leaves, white pepper and lemon juice.
Prepare the wine marinade by combining all ingredients.
Add the chicken slices to the marinade, and steep for 20 minutes.
Remove the slices, and arrange them on a medium serving platter.
Add the onions to the marinade, and steep for 20 minutes.
Remove, and arrange them with the chicken slices.
Pour the remaining marinade over the onion rings and the meat.
Arrange the strawberries on the plate, steep for another 20 minutes, and serve.