Strawberry Spinach Salad

I found this recipe at wellplated.com and loved it. Also great to add grilled chicken to or the balsamic chicken recipe below. 

INGREDIENTS

• 1 cup pecans (toasted & chopped or DIY)
• 1/2 small red onion, very thinly sliced
• 10 ounces fresh organic baby spinach
• 1 quart strawberries, sliced
• 3/4 cup cups crumbled goat cheese

For the poppy seed dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/8  teaspoon black pepper

Balsamic Chicken: 

• 1 1/2 chicken breast (I like to use TJ’s Organic Chicken Breast Tenders)
• 1/4 cup balsamic vinegar
• 2 tbsp avocado oil (or olive oil)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil

DIRECTIONS

Pecans: I buy the toasted chopped pecans from Trader Joe’s. If you are buying whole raw pecans, toast them in the oven (350 degrees, for about 5-10 minutes) then chop them.

Onions: Place the sliced onions in a bowl of water. This helps mellow out the flavor.

Dressing: whisk the dressing ingredients together.

Add the spinach, strawberries, and onions to a serving bowl.

Drizzle some dressing over the top and toss. Before serving, add in cheese and pecans.

Chicken:
Marinate for 1 hour in pyrex dish. Bake on parchment paper on 350 degrees for 8-10 minutes each side. Chop into bite size pieces