Ingredients

1/4 cup & 1 tbsp olive oil, divided 
1 tbsp lemon juice   
2 tsp sugar
1 1/2 tsp Snider’s Zesty Lemon Pepper, divided
1 lb boneless skinless chicken breast halves, cut into 1-inch cubes
1 package (5 to 6 ounces) baby spinach leaves
1 cup sliced strawberries
1/4 cup toasted sliced almonds
1/4 cup bacon bits

Method

• Make the dressing: Mix 1/4 cup of the olive oil, lemon juice, sugar and 1/2 tsp. of Snider’s Zesty Lemon Pepper in a small bowl with wire whisk until well blended. Set aside.
• Cook the chicken: Heat remaining 1 tbsp of oil in a large skillet on medium-high heat. Sprinkle chicken with remaining 1 tsp. of Snider’s Zesty Lemon Pepper Seasoning. Add to skillet; cook and stir for 5 minutes or until chicken is cooked through. Cool slightly.
• Assemble salad: Toss spinach in dressing. Layer on the cooked chicken, strawberries, almonds and bacon bits. Enjoy!