Ingredients

• 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)

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, ensure the centre of the chicken is no longer pink, and the juice has nearly evaporated – this will take 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.