1 serving

Cooked chicken breast, julienned 5 oz.

Spinach, washed 2 cups

Strawberries, washed, stemmed, sliced 3/4 cup

Spinach Salad Dressing (recipe follows) 1 oz.

Sliced almonds, toasted 1 oz.

1. Place chicken strips on grill; heat to 165F.

2. Place spinach in bowl, creating a mound in center. Top with strawberries.

3. Place cooked chicken atop. Microwave dressing until sugar dissolves. Stir; pour 1 oz. evenly over chicken. Sprinkle with sliced almonds.

Spinach Salad Dressing
Yield: 3 cups

Sugar 2 cups

Olive oil 1 cup

Cider vinegar 1/2 cup

Onions, slivered 1/2 cup

Sesame seeds 1/4 cup

Poppy seeds 2 Tbsp.

Worcestershire sauce 1/2 tsp.

Paprika 1/2 tsp.

Salt and pepper to taste

Combine ingredients in bowl; whisk thoroughly. Refrigerate at least 1 hour before serving.