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April 2020: Strawberry Chicken Salad with Pecans

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Strawberry-Chicken Salad with Pecans


 Submitted By:  Joe Immordino



  • 4 teaspoons extra-virgin olive oil, divided 
  • 1 tablespoon white balsamic vinegar 
  • 1 teaspoon honey 
  • 1/2 teaspoon chopped fresh thyme 
  • 1/2 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)



  •  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.