August 03, 2017
Dinner, Lunch, Salads,
Fruit Salad, Meat Salad, Poultry, Chicken, Fruit, Strawberry, Southern, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Brunch, Ladies Luncheon, Summer, Weeknight Meals, Skillet, Gluten-Free, Heart Healthy, Low Carbohydrate, Low Cholesterol, No Eggs, Spring more
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"Great salad for when strawberries are in season. You can cook the chicken while the strawberry mixture rests."
Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.
Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
Heat a medium skillet over medium-high heat.
Brush the chicken with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/8 teaspoon pepper, salt, and paprika.
Coat the pan with cooking spray. Add the chicken to the pan; cook 2 to 3 minutes on each side or until done.
Remove the chicken from the pan. Let stand 5 minutes. Cut across the grain into slices.
Divide the spinach, 1 cup strawberries and onion between 2 plates or bowls. Top evenly with chicken and the strawberry-balsamic mixture.
Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons feta.
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What a delicious and healthy salad. We love spinach salad and the addition of the strawberries along with the feta, pecans and balsamic vinaigrette really complimented each other well. I used some left over breaded chicken breast and it worked perfectly. Another winner of a recipe and one I'll make often.