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Strawberry Chicken Salad with Pecans

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon chopped fresh thyme
  • 2 cups halved strawberries, divided
  • 2 Cooked boneless chicken breast cutlets, sliced
  • 4 cups Fresh Express® baby spinach
  • ¼ cup thinly sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 1/8 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup
Directions
  1. 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.
  2. 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.

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