3/4 cup Marie’s Poppy Seed dressing
1 lb boneless, skinless chicken breast
1/4 tsp salt
Dash of pepper
1 tsp olive oil
1 bag (6 oz) baby spinach
1 pint strawberries, sliced, about 2 cups
1/4 cup thinly sliced red onion
1/3 cup pecans or almonds, toasted
Prepare grill—either light charcoal, wait for coals to ash over evenly and spread over bottom grate of grill or light gas grill and allow to preheat for 10 minutes. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill for 5 minutes a side then check internal temperature with meat thermometer. Chicken breast shoud be 165ºF.
Combine all other ingredients; toss gently to coat with dressing. Top with chicken. Serve immediately.