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.
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.
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.
The strawberry mixture in this is awesome. I did not make the chicken and divided everything into 3 portions as I wanted side salads for lunch. I left the strawberries in separate dishes (so they didn't wilt the greens) and the taste just keeps getting better with longer marination. I did feel like the initial amount of dressing would be stingy for two entree salads, though the berries release more juice as they sit and, thus, extend the dressing. I would recommend making the marinated strawberries earlier in the day and allowing them to rest in the fridge for a while, especially for a larger salad.
Wonderful salad! Made this tonight. My daughter doesn't like strawberries so I used raspberries and blackberries and it worked well. She suggested apples next time. Her comment was, "We need more meals like this mom!"
This was a great dinner salad and it worked great for just the two of us. The strawberries pair so well with the balsamic vinegar. The salad is lightly dressed and has great flavors combos with the pecans, onion and feta. I used a smoked chicken breast I prepared this weekend on the smoker and it was even quicker and did not dirty the extra pan. I also really like farro, if you have not had it yet be sure to give it a try. It is nutty and has a satisfying mouth feel and helps you get your whole gains.
This is EASILY my new favorite spring salad... maybe even my new favorite recipe of all time! I LOVE this salad (sad it only makes 2 servings)!!! I do have to say... it is phenomenal with the toasted farro as a side. I actually think it NEEDS the farro but the nutrition content for the farro is WAY OFF. Three-fourths cup of farro is over 300 calories and the recipe listed (that includes butter) estimates 97 calories. Hmmm?? Way off. Which is sad because its awesome. Will be making this recipe again and again!
This salad is a lovely mixture of color and flavor. My only question is why the recipe calls for marinated strawberries in the dressing and extra strawberries as well. It is completely unnecessary. If I had to choose, I would nix the strawberries in the dressing.
My husband and I both loved this and, I agree with the reviewer who wrote "You'll wish you made more!" The only change I made wasthat I used romaine lettuce and I marinated the strawberries for awhile, then drained them and poured the dressing on the greens and tossed them before mixing all the ingredients together.
This is my go to salad for weekday lunches. The spinach holds up really well with the dressing. My husband was very skeptical, but was glad he gave it a try. I have used almonds instead of the pecans and it is really good too!
I'm not normally a salad fan for a meal however I really liked this salad. I saved half for the following day as I didn't have a dinner mate and it's not as good the next day, but maybe if you messed around with not putting everything together and saving it overnight it might work better. I made the suggested grain pairing with a slight substitution I used winter berries instead of farro as that was what I had on hand. Lesson there is either soak it overnight or use the pressure cooker or both.
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