(Makes 4 servings, 2 ½ cups each.)

8 cups baby spinach leaves 3 cups chopped and cooked chicken breast
1 can (284 ml) mandarin oranges, drained 1 cup sliced mushrooms
¼ cup GF real bacon bits ¼ cup GF Balsamic Vinaigrette Dressing
¼ cup chopped pecans

Toss spinach, chicken, oranges, mushrooms and bacon bits in a large bowl.
Drizzle with dressing just before serving; toss lightly
Sprinkle with pecans.