From the kitchen of:  Dana Westedt

2 1/2 cups cooked, cooled and cubed chicken breasts
2 cups washed, hulled and halved fresh strawberries
6 whole strawberries with hulls for garnish
1 cup seedless grapes
1 cup pineapple chunks
1 cup diced celery
1/2 cup coarsely chopped pecans
1/2 cup sweet-sour poppy seed bottled salad dressing
3 cups spinach, washed and torn into bite-sized pieces
3 cups romaine lettuce, washed and torn into bite-sized pieces

Combine chicken, strawberries, grapes, pineapple, celery and pecans.  Toss gently with salad dressing.  Mix spinach and lettuce together, arrange on individual salad plates.  Spoon chicken mixture onto salad greens.  Garnish each top with a whole strawberry.  Note:  Salad ingredients can also be tossed with spinach and lettuce greens and served in a bowl.