2 rotisserie chicken breasts, cut into 1/2″ pieces
2 c. thinly sliced strawberries
3/4 c. chopped toasted pecans
1/4 small red onion, thinly sliced
5 oz. feta, crumbled
Directions
In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.
Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.
Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.