Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light May 2016


Credit: Jennifer Causey Styling: Heather Chadduck Hillegas

Recipe Summary

Serves 2


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

399 calories; fat 22.2g; saturated fat 3.9g; mono fat 11.7g; poly fat 4g; protein 31g; carbohydrates 22g; fiber 6g; cholesterol 77mg; iron 3mg; sodium 619mg; calcium 147mg; sugars 12g; added sugar 3g.