Strawberry Balsamic Chicken Salad

2 c. baby spinach

2 c. arugula

1 pint strawberries (sliced)

1/2 c. toasted almonds (or any toasted nut you like) coarsely chopped

Vinaigrette

1/4 c. good quality extra virgin olive oil

1/4 c. balsamic vinegar

1/4 c. Just Jan’s Organic Strawberry Spread

salt and freshly ground black pepper

Season the chicken breast with salt and pepper.  Saute chicken in olive oil until cooked through.  Cut into strips (bite size pieces)

Cook the bacon until crisp-tender.  (the oven method works well)

Toast nuts in the oven

Whisk together vinaigrette ingredients until well combined.  Add a bit of the bacon drippings to give some extra flavor (optional) If vinaigrette seems thick, add a touch of water to thin it out.