Strawberry Chicken Salad with Pecans

I LOVE fruit with chicken, and when you use juicy strawberries - fawgettaboutit!! This would be delightful to enjoy when you are dining al fresco.
(serves 2)

4 t. EVOO, divided
1 T. white balsamic vinegar
1 t. honey
1/2 chopped fresh lemon* thyme
3/8 t. freshly ground pepper, divided
1/4 t. kosher salt, divided
2 cups halved strawberries, divided - hulsl removed*
2 (4 oz.) skinless, boneless chicken breast cutlets
1/4 t. smoked paprika
Cooking spray (I use coconut oil*)
4 cups fresh baby spinach, stems removed*
1/4 cup thinly sliced red onion
3 T. chopped pecans, toasted
1 oz. reduce-fat feta cheese, crumbled (about 1/4 cup)

Combine 1 T. oil, vinegar, honey, thyme, 1/4 t. pepper, and 1/8 salt in a med. bowl; whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temp. 10 mins. Heat a med. skillet over med.-high. Brush chicken with remaining 1 t. oil, sprinkle evenly with remaining S&P, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 mins. on each side or until done. Remove chicken from pan; let stand 5 mins. Cut across the grain into slices. Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with pecans and cheese.

"Nothing makes a woman more beautiful than the belief that she IS beautiful" ~ Sophia Loren

Have FUN today!!!

Love,

Machete Milletti