Rinse chicken; pat dry with paper towels. Place chicken on lightly greased rack of an uncovered grill. Grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. Let chicken stand about 10 minutes or until cool enough to handle. Cut chicken into irregular pieces, about 2x1 inches.

Meanwhile, in a large salad bowl combine spinach, sorrel, red onion rings, and basil. To serve, divide spinach mixture among 4 dinner-sized shallow wooden bowls or dinner plates. Arrange fruit and chicken on greens. Drizzle Strawberry Dressing on each serving. Garnish with strawberry blossoms, of desired. Makes 4 main-dish sevings.

In a food processor bowl or blender container combine 3/4 cup cut-up fresh strawberries, 2 tablespoons Berries to Pour* or purchased strawberry pourable fruit, 2 tablespoons olive oil, 4 teaspoons sherry vinegar or wine vinegar, 1/2 teaspoon grated fresh ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until smooth. Makes about 3/4 cup.

With potato masher or back of a spoon, crush 3 cups of red or black raspberries, or sliced fresh strawberries. In a saucepan combine crushed berries; 1/2 cup honey or 1/3 to 1/2 cup sugar; and 2 tablespoons water. Cook and stir until bubble. Cook and stir 2 minutes more or until slightly thickened. Cool slightly. Add 1 cup fresh red or black raspberries, or sliced strawberries and, if desired, 2 tablespoons raspberry liqueur. Store, covered, in refrigerator up to 2 weeks. Serve warm or chilled as a dessert sauce or topper for pancakes. Makes 3 cups.