Pecan Crusted Chicken Spinach Salad -Chelsea

2 oz. chicken breasts, lightly pounded
1/2 cup buttermilk or plain yogurt
1 cup finely chopped pecans
2 Tbsp. flour
a pinch of each: salt, brown sugar, cinnamon
olive oil, for sauteing chicken

Combine pecans, flour, and seasoning. Dip chicken in buttermilk or yogurt, coat in pecan mixture, and saute in olive oil until cooked. Set aside to cool.

Salad:
6 cups spinach, washed and trimmed
1 small red onion, julienne
4 oz. blue cheese, crumbled
6 mushrooms, thinly sliced
8 strawberries, sliced
1/4 cup pecan halves, toasted
your favorite poppy seed dressing