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Spinach salad becomes a meal with the additional of grilled chicken. Strawberries, pecans and a honey balsamic dressing make it perfect for the summer.
1 1/4 pounds boneless skinless chicken breast halves
1 cup Lawry's® Balsamic Herb Marinade with Italian Herbs and Balsamic Vinegar , divided
2 tablespoons olive oil
2 tablespoons honey
1 package (6 ounces) baby spinach leaves
1 cup strawberries, cut into halves
1/2 cup sliced cucumber
1/4 cup toasted walnut
Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with 1/4 cup of the remaining marinade. Cut chicken into thin slices.
Mix remaining 1/4 cup marinade, oil and honey in medium bowl with wire whisk until well blended. Toss spinach, strawberries, cucumbers and radishes in large bowl. Top with chicken and nuts. Drizzle dressing over salad to serve.
(Amount per serving)