Vegan Strawberry Chicken Salad

Yield: approximately 3 cups

This was another restaurant redux. The vegan chicken marsala I ordered was a flop--the chef, who really tries hard to create pleasing vegan dishes, and sometimes does, admitted to having difficulty making it flavorful--so I brought home lots of leftovers and rinsed off any sauce that still clung to the strips. After they drained, I mixed them with some fresh strawberries from my favorite outdoor market--they come from a rural area of our town called "Pungo" which is known for its strawberries--and a light dressing, serving it over a bed of greens topped with spicy pecans. I do believe I have a keeper.

approximately 1 1/2 cups vegan chicken strips (e.g. chicken flavored Seitan), cut into bite-size pieces
approximately 1 1/2 cups sliced fresh strawberries
2 tablespoons olive oil
2 tablespoons vinegar of choice (I combined balsamic with apple cider)
1 tablespoon sherry wine
1 tablespoon maple syrup
1 small loose handful of fresh dill, rinsed, dried, leaves removed from stems and minced
1/2 of a small loose handful of fresh tarragon, rinsed, dried, leaves removed from stems and minced
coarse sea or kosher salt to taste
freshly ground black pepper