2 bunched spinach, washed and stemmed
1 sm. white onion, sliced thin
1 oz. canned pineapple chunks in juice (reserve juice)
3/4 c. crumbled blue cheese (4 oz. pack)
3 halves chicken breasts, cooked and shredded

PEPPERED PECANS:

1 c. pecans
1 tsp. salt
1/2 tbsp. course ground pepper
1/4 c. sugar

Combine seasoning. Stir to blend. Heat heavy skillet and add pecans and stir, heating 1 minute. Sprinkle 1/2 of the sugar mix on pecans and stir for 1 minute. While cooking, add remaining sugar mixture and continue to stir until melted. Remove nuts and immediately place on pre-oiled cookie sheet. Cool and package tightly. Refrigerate.

DRESSING:

1/2 c. salad oil (sunflower oil)
1/4 c. Balsamic vinegar
1/2 tsp. salt
1 tbsp. pineapple juice

Combine all ingredients at serving time. Mix all and toss well.