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Fresh Strawberries and Marinated Chicken Salad Wraps

Serves 8


12 strawberries, hulled & quartered
12 oz salad greens
1/2 cup balsamic vinaigrette
2 chicken breasts, boneless, skinless
6 tortillas
1/4 cup pecans, chopped
4 oz goat cheese, crumbled
4 green onions, sliced


  1. Tenderize chicken. Place into a sealable bag, pour in half the vinaigrette and let marinate in refrigerator for 1 hour.
  2. Remove chicken from place, cook for 5 minutes per side on medium heat. Thoroughly cooked in the middle.
  3. Dice chicken after cooked.
  4. Pour salad greens into a large mixing bowl, add remaining vinaigrette and toss together. Add green onions, strawberries, pecans and chicken, toss together until evenly coated and distributed.
  5. Top with goat cheese, lightly toss, add equal amount to all tortillas and roll up.
Season: Summer