- 3 cups shredded rotisserie chicken
- ½ cup olive-oil mayonnaise
- 1 cup chopped pecans
- 1 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 1 tsp dried tarragon
- 1 (11-oz) pkg spring mix
- 2 (16-oz) pkg strawberries, halved
- 1 cup balsamic vinaigrette
- Combine chicken, mayonnaise, nuts, mustard, lemon juice, and tarragon in a large bowl. Season with salt and pepper, if desired.
- Toss salad greens, strawberries, and vinaigrette in a large bowl. Divide among 6 plates; top each with chicken salad.