Strawberries are finally in season here and I love seeing all the quarters of fresh picked strawberries at roadside farm stands. This salad is the perfect place to use delicious, fresh berries. It would be great with some blueberries thrown in too. The salad is quick to throw together and you can always pre-grill the chicken breasts to have on hand for a quick dinner or even lunch!
I loved the combination of baby greens, pecans and feta. The light dressing is so delicious too! So, so good! You’ll definitely want to make this recipe ASAP!
1 tsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
1 tsp honey
1/2 tsp chopped fresh thyme
fresh ground pepper and salt
2 cups halved strawberries, divided
2 4oz skinless, boneless chicken breast cutlets
1/4 tsp smoke paprika
4 cups fresh baby green mix (I used a spinach and kale mix)
1/4 cup thinly sliced red onion (I omitted)
3 Tbsp chopped, toasted pecans
1 oz crumbled feta cheese
Combine the olive oil, vinegar, honey, thyme and 1/8 tsp of salt in a medium bowl. Whisk to combine and then add 1 cup halved strawberries. Toss to coat and then allow to marinate for 10 minutes at room temperature.
Season the chicken breast with salt, pepper and smoked paprika. Grill until the chicken is cooked through. Remove from the grill and allow to rest for 5 minutes. Cut across the grain into slices.
Between two plates or bowls, divide the greens. Top evenly with the dressing, remaining strawberries, sliced chicken, pecans and feta. Dig in and enjoy!
Source: Cooking Light Magazine, May 2016
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