STRAWBERRY AND GRILLED CHICKEN SALAD

 

• 1 pound chicken breasts
• 1/2 cup balsamic vinaigrette
• 2 cups baby spinach
• 2 cups arugula
• 1 pint strawberries, sliced
• 4 strips bacon, cooked
• 4 ounces goat cheese, crumbled
• 1/4 cup pecans or candied pecans
• 1/4 cup roasted strawberry balsamic vinaigrette* (or regular balsamic vinaigrette)

1. Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night.
2. Heat the grill or a grill pan over medium heat and brush it with oil.
3. Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
4. Slice the chicken and assemble the salad.

*Less may be used.

Note: This is an old recipe I got years ago from Just a Pinch