Spring Strawberry Salad With Chicken

• 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(R) Pecan Pie Glazed Pecans)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinaigrette salad dressing

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.

chicken breasts, olive oil, balsamic vinaigrette salad dressing, fresh spinach, strawberries, goat cheese, candied pecans, olive oil, balsamic vinaigrette salad dressing

Taken from www.allrecipes.com/recipe/214229/spring-strawberry-salad-with-chicken/ (may not work)