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Strawberry-Chicken Salad with Pecans

Photo: Jennifer Causey Styling: Heather Chadduck Hillegas

Yield

Serves 2

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.