Here's my recipe for a knock off of my favorite lunch salad at NoRTH in the Domain. Toss spinach with balsamic vinagrette, chop up a frozen HEB precooked chicken breast (microwaved mine, took 6 minutes), place on top of salad. Add cherry tomatoes and quartered strawberries. Sprinkle with 1 oz goat cheese and a smattering of toasted pecans. Darryl declared it to be the best salad we've ever made at home. It comes in for around 5-6 points per serving. LOVE IT.