spring strawberry salad with chicken

Ingredients

• Servings: 8
• 2 large boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette salad dressing
• 1 bunch fresh spinach, rinsed and dried
• 1 pint strawberries, sliced
• 4 ounces crumbled goat cheese
• 1 (5 ounce) package candied pecans (such as emerald® pecan pie glazed pecans)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette salad dressing

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 45 mins


• 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.
• 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.