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.