INGREDIENTS:
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

Directions:
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.