Strawberry Chicken Salad With Pecans
Created by breezermom on August 3, 2017
- Servings: 2
- Prep Time: 20m
- Cook Time: 6m
- Recipe #27144
Ingredients
- 4 teaspoons olive oil (extra-virgin, divided)
- 1 tablespoon balsamic vinegar (white)
- 1 teaspoon honey
- 1/2 teaspoon fresh thyme
- 3/8 teaspoon freshly ground black pepper (divided)
- 1/4 teaspoon kosher salt, divided
- 2 cups strawberries (halved, divided)
- 8 ounces boneless skinless chicken breast (2 cutlets)
- 1/4 teaspoon paprika (smoked)
- 4 cups baby spinach (fresh)
- 1/4 cup red onion, thinly sliced
- 3 tablespoons pecans, chopped (toasted)
- 1 ounce feta cheese (crumbled, about 1/4 cup)
How to Make
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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.
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Step 2: Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
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Step 3: Heat a medium skillet over medium-high heat.
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Step 4: Brush the chicken with the remaining 1 teaspoon oil; sprinkle evenly with the remaining 1/8 teaspoon pepper, salt, and paprika.
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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.
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Step 6: Remove the chicken from the pan. Let stand 5 minutes. Cut across the grain into slices.
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Step 7: Divide the spinach, 1 cup strawberries and onion between 2 plates or bowls. Top evenly with chicken and the strawberry-balsamic mixture.
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Step 8: Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons feta.
Nutritional Facts
- 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