STRAWBERRY CHICKEN SALAD

Boneless Skinless Chicken Breast
Mixed Field Greens
Sliced Strawberries
Gorgonzola Cheese
Pecans
Briannas Blush Wine Vinaigrette

Cut chicken breast into strips. Season with salt, pepper, garlic salt. Pour 3-4 TBSP of the Blush Wine Vinaigrette on top of the chicken and bake for 25-35 minutes at 350.

Start with mixed greens on the plate and arrange remaining ingredients on top of the greens. Top with dressing and serve immediately.

**I love toasted pecans on this salad, here's how I do mine. Toss 1/2 cup pecans and 2-3 TBSP of brown sugar in a pan, cook on medium low setting. Stir occasionally to keep them from burning and take them off the stove when the brown sugar has carmelized, about 15 minutes later.