2 cups skinned and boned roasted chicken breast, from a store-bought rotisserie chicken
1/4 cup pecans, toasted
2 cups hulled and quartered strawberries
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup finely chopped cilantro leaves
2 tablespoons balsamic vinegar
2 teaspoons olive oil
4 cups salad greensCombine chicken, pecans, strawberries, onion, celery, cilantro, vinegar, and oil. Cover and marinate in the refrigerator for 1 hour. Serve over salad greens.
