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Berry Chicken Salad

1 pound boneless, skinless chicken breast, cut into strips
1 cup Catalina dressing, divided use
1 (10-ounce) package salad greens or spinach
1 cup sliced fresh strawberries
1/4 cup sliced almonds

1. Cook chicken in 1/4 cup of the dressing 8 minutes or until cooked thoroughly.*
2. Toss greens, strawberries, almonds and chicken in a large salad bowl with remaining dressing. Serve.

Makes 4 servings.

*Chicken Test for Doneness (per Washington Fryer Commission)

No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.