4 Servings

2 cups cooked chicken breast, diced
1/2 cup sliced strawberries
1/4 cup chopped red onion
1/4 cup diced celery
1/4 cup sliced almonds, toasted
2 tablespoons chopped fresh basil
1/3 cup cilantro sauce
1 tablespoons lemon juice
1 teaspoon poppy seeds
pinch of salt
pepper to taste
lettuce leaves

In a medium bowl, combine chicken, strawberries, onion, celery and basil.
In a small bowl, mix the cilantro sauce, lemon juice and poppy seeds. Stir gently in the chicken mixture. Add salt and pepper.
Place the chicken salad on a lettuce leaf over a plate or on a bed of green leaves over a serving bowl, and garnish with toasted almonds.

To toast almonds: place almonds in a small pan over medium heat. Toast until slightly browned tossing occasionally. This only takes a few minutes so watch closely.