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Spring Greens and Roasted Chicken

2 ¼ pound purchased roasted chicken, chilled
8 cups mixed spring greens
2 cups sliced strawberries or blueberries
4 ounces gorgonzola or blue cheese, crumbled (1 cup)
1/2 cup honey-roasted cashews or peanuts
1 lemon, halved
3 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper

1. Remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat (you should have about 3 ½ cups).
2. Place greens on a platter. Top with chicken, strawberries or blueberries, cheese and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper.
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