Spinach salad becomes a meal with the addition of grilled chicken, ripe strawberries, crisp cucumbers and pecans. Drizzle with your favorite dressing to create the perfect summertime salad.
- 1 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.
- 2 Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with remaining marinade. Cut chicken into thin slices.
- 3 Toss spinach, strawberries and cucumbers in large bowl. Top with chicken and nuts. Serve drizzled with balsamic vinaigrette or other sweet dressing, if desired.