STRAWBERRY CHICKEN SALAD

6 cups spinach, washed, trimmed, torn in pieces
2 cups strawberries, sliced
1/2 cup celery, thinly sliced
1 Tbsp chopped green onion
4 chicken breast, skinned & boned
1 Tbsp olive oil
2 cloves garlic, minced
1/4 cup honey
1/4 cup balsamic vinegar
1/4 tsp pepper, or to taste
2 Tbsp slivered almonds

Combine spinach, strawberries, celery and onion in a large bowl, set aside.

Using a skillet treated with pan spray saute the chicken 4-5 minutes per side, turning once. Remove the chicken and keep warm.

Prepare the dressing by adding the oil to the skillet and using medium heat, add the garlic and saute for about 2 minutes.

Stir in the honey, vinegar and pepper cooking long enough to well mix and the dressing is warm.

Place the salad on individual plates, top with a chicken breast & drizzle the warm dressing over the salad. Top with the almonds.

Servings: 4