Sesame Ginger Spinach Salad

*This recipe was found in Self Magazine, May 2010

1 pound boneless, skinless chicken breasts
1 (16 ounce) bottle Newman's Own Lighten Up Low Fat Sesame Ginger Dressing
1 tbs black pepper
1/2 tsp salt (optional)
2 tsb fresh herbs
6 cups baby spinach, washed, stemd removed
1/2 cup raspberries, washed
1 ounce feta, crumbled
1/4 cup chopped pecans or walnuts

1. Preheat oven to 350 degrees F.
2. Place chicken in oven-safe baking dish; tenderize slightly with a fork. Whisk together dressing, spices and herbs. Pour over chicken, turning a couple of times. Dressing should cover bottom of baking dish. Bake 45 minutes.
3. Combine spinach with raspberries, feta and nuts in large bowl; toss to mix.
4. Once breasts are fully cooked, remove from oven and let rest 3 to 5 minutes. Add small amount of dressing to salad and toss. Slice chicken into strips and serve on top of salad.