Chicken, Pecan and Cherry Salad

We had this salad for dinner with some rolls and we all thought it was tastey.  I sliced the dried cherries in half so it wasn't a big huge bite of cherry.  Oh, and I'm somewhat scared of blue cheese so we opted for feta instead. :)  I also used pre-breaded chicken breast and just cooked that really quickly instead of taking the time to grill chicken breast - either way would be good though.

This is from the last issue of Simple and Delicious.

Chicken, Pecan and Cherry Salad

Ingredients

• 8 cups torn mixed salad greens
• 1-2 packages (6 ounces each) ready-to-use grilled chicken breast strips
• 1/3 cup chopped pecans, toasted
• 2 tablespoons crumbled blue cheese
• 2 tablespoons dried cherries
• VINAIGRETTE:
• 2 tablespoons balsamic vinegar
• 1-1/2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 6 tablespoons olive oil

Directions

• In a large bowl, combine the first five ingredients. In a small bowl,
• whisk the first six vinaigrette ingredients; gradually whisk in oil
• until blended. Pour over salad; toss to coat. Yield: 4 servings.