Strawberry-Chicken Salad with Pecans
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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)



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