- 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)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinaigrette salad dressing
- 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.
- 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.