Chef's Hat Recipe: Strawberry Chicken Salad
1/2 cup bottled poppy seed dressing
1/2 teaspoon white pepper
4 cups chopped cooked chicken (leftover rotisserie chicken works well in this recipe)
2 cups sliced, fresh strawberries
Salt to taste
1 cup chopped toasted pecans, if desired
Stir together poppy seed dressing, minced green onions, basil and pepper in a large bowl. Fold in chicken and strawberries; add salt to taste. Cover and chill 2 hours.
Place spinach leaves on plates. Top with the prepared chicken/strawberry mixture. Top with pecans just before serving.