Tangy Grilled Chicken Spinach Salad

4  ounces		skinless boneless chicken cooked, cubed [recipe]
2  cups		iceberg lettuce
1  cup		fresh baby spinach
2  teaspoons		pepitas
1  ounce		blueberries
1/2  ounce		walnuts, chopped
1  ounce		Nathan's Famous Barbeque Sauce
3  teaspoons		Louisiana Hot Sauce
1  tablespoon		McDonald's Low Fat Balsamic Vinaigrette Salad Dressing

Tip: Click on the ingredient links to learn the nutritional information for all the Tangy Grilled Chicken Spinach Salad ingredients. The serving size for any ingredient in Tangy Grilled Chicken Spinach Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Grill or bake chicken breast- while cooking mix together BBQ sauce, hot sauce, & balsamic vinegarette in small bowl - when chicken is almost done brush both sides w/BBQ mixture and let finish cooking.

Add lettuce and spinach together then add mixture to individual plates/bowl topping each with pepitas, nuts, and blueberries. Add thinly sliced or cubed chicken over each individual serving. Serve w/favorite low fat dressing.