Strawberry-Chicken Salad with Pecans

Strawberry-Chicken Salad with Pecans


  • 2 (6-oz.) skinless, boneless chicken breast halves
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons chopped pecans
  • 1 tablespoon light brown sugar
  • 1 teaspoon butter
  • 1/4 teaspoon hot sauce
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced garlic
  • 1/4 cup thinly sliced red onion
  • 4 cups fresh baby spinach

How to Make It

Step 1

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Brush chicken with 1 teaspoon oil; sprinkle chicken evenly with pepper and salt. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into 1/4-inch-thick slices.

Step 2

Place pecans in a small, dry skillet over medium heat; cook 4 minutes or until lightly toasted, stirring frequently. Stir in sugar, butter, and hot sauce; cook 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Coarsely chop.

Step 3

Combine oil, vinegar, honey, thyme, garlic, 1 cup strawberries in a bowl, stirring with a whisk. Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken, pecan mixture, and strawberry-balsamic mixture.


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