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 greens
Combine chicken, pecans, strawberries, onion, celery, cilantro, vinegar, and oil. Cover and marinate in the refrigerator for 1 hour. Serve over salad greens.
