Featured Recipe

- 2 cups skinned and boned roasted chicken breast ( you can use a store bought rotisserie chicken)

- 1/4 cup toasted pecans

- 2 cups sliced strawberries

- 1/4 cup diced red onion

- 1/4 cup chopped cilantro

- 1/4 cup diced celery

- 2 tablespoons balsamic vinegar

- 2 tsp olive oil

- 4 cups salad greens

In a medium bowl, combine chicken, pecans, strawberries, onion, celery, cilantro, vinegar and oil. Cover and chill in the fridge for an hour. Serve over salad greens.