Strawberry-Chicken Salad with Pecans

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Strawberry Chicken Salad with PecansRecipe

Photo: Jennifer Causey Styling: Heather Chadduck Hillegas

This main-dish salad features juicy strawberries at their seasonal peak.

Serves 2

Ingredients

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4 teaspoons extra-virgin olive oil, divided
1 tablespoon white balsamic vinegar
1 teaspoon honey
1/2 teaspoon chopped fresh thyme
3/8 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
2 cups halved strawberries, divided
2 (4-ounce) skinless, boneless chicken breast cutlets
1/4 teaspoon smoked paprika
Cooking spray
4 cups fresh baby spinach
1/4 cup thinly sliced red onion
3 tablespoons chopped pecans, toasted
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

Preparation

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

2. Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.

3. Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.

Created date

March 2016

Nutritional Information

Calories 399
Fat 22.2 g
Satfat 3.9 g
Monofat 11.7 g
Polyfat 4 g
Protein 31 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 77 mg
Iron 3 mg
Sodium 619 mg
Calcium 147 mg
Sugars 12 g
Est. Added Sugars 3 g