Spring Strawberry Salad with Chicken

"This is a great recipe as both an entree and a side dish…..with or without the chicken."

 

 

Ingredients

Makes servings USMetricAdjust Recipe (Help)

2 largeboneless, skinless chicken breasts, cubed

2 tablespoonsolive oil

2 tablespoonsbalsamic vinaigrette salad dressing

1 bunchfresh spinach, rinsed and dried

1 pintstrawberries, sliced

4 ouncescrumbled goat cheese

1 (5 ounce) packagecandied pecans (such as Emerald® Pecan Pie Glazed Pecans)

2 tablespoonsolive oil

2 tablespoonsbalsamic vinaigrette salad dressing

 

Directions

1. Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.
2. Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled.

Enjoy!