Salad: Chicken, Pecans, and Goat Cheese

• 2 cups salad greens
• 3 ounces cooked boneless skinless chicken breasts, cut into strips
• 12 ounce pecans
• 12 red pepper, cut into strips
• 12 red onion, thinly sliced
• 1 ounce goat cheese, crumbled
• 2 tablespoons raspberry vinaigrette dressing (use Raspberry Balsamic Vinaigrette)

1. Toast the walnuts in a dry pan over until nutty and fragrant.
2. Chop coarsely.
3. Toss the salad green with one tablespoon of the vinaigrette until shiny.
4. Place in a bowl.
5. Add the remaining ingredients, and pour the additional tablespoon of vinaigrette over the top.

salad greens, chicken breasts, pecans, red pepper, red onion, goat cheese, raspberry vinaigrette

Taken from www.food.com/recipe/salad-chicken-pecans-and-goat-cheese-184091 (may not work)