Strawberry Chicken Salad With Pecans

2
Servings
20m
Prep Time
6m
Cook Time
26m
Ready In


"Great salad for when strawberries are in season. You can cook the chicken while the strawberry mixture rests."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (393.8 g)
  • Calories 436.7
  • Total Fat - 17.1 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 115.9 mg
  • Sodium - 763.2 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 5.5 g
  • Sugars - 15.8 g
  • Protein - 45.5 g
  • Calcium - 222.2 mg
  • Iron - 3.8 mg
  • Vitamin C - 32.1 mg
  • Thiamin - 0.2 mg

Step 1

Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk.

Step 2

Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.

Step 3

Heat a medium skillet over medium-high heat.

Step 4

Brush the chicken with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/8 teaspoon pepper, salt, and paprika.

Step 5

Coat the pan with cooking spray. Add the chicken to the pan; cook 2 to 3 minutes on each side or until done.

Step 6

Remove the chicken from the pan. Let stand 5 minutes. Cut across the grain into slices.

Step 7

Divide the spinach, 1 cup strawberries and onion between 2 plates or bowls. Top evenly with chicken and the strawberry-balsamic mixture.

Step 8

Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons feta.

Tips & Variations


  • Cooking spray

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