Prep time: 20 minutes
Yield: 6 servings
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 (6 ounce) bags baby spinach
1 pint strawberries, sliced, about 2 cups*
1/3 cup thinly sliced red onion
1/3 cup pecans or almonds, toasted
1 cup Marie's Raspberry Vinaigrette Dressing
Prepare grill for medium high heat. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill 5 minutes on each side or until meat thermometer registers 165 F. Let cool and cut chicken into slices.
Combine all ingredients except chicken and dressing. Divide salad between 6 plates. Top each plate with chicken and drizzle with Marie's Raspberry Vinaigrette.
*You can also use fresh, summer raspberries as an alternative to strawberries.