Summer Chicken Salad
- 3 cups shredded rotisserie chicken
- ½ cup mayonnaise
- ½ cup chopped pecans (or use walnuts)
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 tsp dried tarragon (or use basil)
- 2 (5-oz) pkg mixed baby greens
- 1 (16-oz) pkg strawberries, halved or sliced
- ½ cup balsamic vinaigrette
- Combine chicken, mayonnaise, nuts, mustard, lemon juice, and tarragon in a large bowl. Season with salt and pepper to taste.
- Divide greens and strawberries among 6 plates. Drizzle dressing over greens; top with chicken salad.