Ingredients
3/4 pound boneless skinless chicken breasts, cut into strips1/4 cup reduced-sodium chicken broth1/4 cup poppy seed salad dressing, divided2 cups fresh baby spinach1 cup torn romaine1 cup sliced fresh strawberries1/4 cup sliced almonds, toasted
Preparation
Place chicken on a double thickness of heavy-duty foil (about 18x15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes.
In a large salad bowl, combine the spinach, romaine and strawberries. Add chicken and the remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
