Yield: 6 servings
1 lb. grilled chicken breast strips
3 cups fresh strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
¾ cup shredded basil
1½ cups toasted walnut halves
1/3 cup olive oil
1/3 cup walnut oil
2½ Tbsp. balsamic vinegar
1 Tbsp. roasted garlic puree
1/3 tsp. salt
1/3 tsp. pepper
For salad: In a large bowl, toss chicken, strawberries, fennel, radicchio, basil and walnuts with vinaigrette. Mound salad on 6 plates, dividing it equally.
For vinaigrette: In blender or food processor, puree oils, vinegar, garlic puree, salt and pepper until emulsified.