Strawberry Spinach Salad with Chicken

Preheat oven to 350 F. Season chicken with salt and pepper, put it in a baking dish and bake for 20 minutes, or until juices run clear. When done remove from oven and set aside to cool.

Heat a small pan on medium-high heat. Put the pecans into the hot pan and toast the pecans, stirring frequently just until fragrant but not browned. Set aside to cool.

Drain the Mandarin oranges. Divide the spinach equally between 4 plates and arrange strawberries, Mandarin oranges and pecans around the edge of the spinach. Slice chicken and place some in the middle of each plate. Sprinkle feta cheese on top as desired. Make dressing (directions below) and drizzle over top of salad.

For the dressing: In a medium sized bowl combine olive oil, vinegar, Dijon mustard, garlic and a pinch of sugar (or honey) and mix well.