Strawberry-Chicken Salad with Pecans
Poultry
Soups and Salads
4 teaspoons extra-virgin olive oil, divided
1 tablespoon white balsamic vinegar
1 teaspoon honey
½ teaspoon chopped fresh thyme
⅜ teaspoon freshly ground black pepper, divided
¼ teaspoon kosher salt, divided
2 cups halved strawberries, divided
2 (4-ounce) skinless, boneless chicken breast cutlets
¼ teaspoon smoked paprika
Cooking spray
4 cups fresh baby spinach
¼ cup thinly sliced red onion
3 tablespoons chopped pecans, toasted
1 ounce reduced-fat feta cheese, crumbled (about¼ cup)
Preheat oven to 400°. Combine 1 tablespoon oil, vinegar, honey, thyme,¼ teaspoon pepper, and⅛ 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 ⅛ teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; sear 2 to 3 minutes on each side then finish in preheated oven. Remove chicken and 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 1½ tablespoons pecans and 2 tablespoons cheese.
Serve over Toasted Farro with Thyme.