Heat a sauté pan of olive oil over medium to high heat. Season chicken breast with salt and pepper and add to the pan. Cook chicken on high heat until internal temperature reaches 165°. Turn breast occasionally to cook evenly. Allow chicken to rest and cool.
Slice strawberries and cooled chicken.
In a large bowl or platter, create a bed of greens with PLANTOPIA™. Toss in strawberries, cheese, and nuts. Top with sliced chicken and drizzle with balsamic vinaigrette.
Adding hot chicken will cause your lettuce to wilt! So be sure to let it cool before adding to your salad!