Description
Fresh strawberry chicken salad with spinach, blueberries, avocado, feta, and candied pecans tossed in creamy balsamic dressing.
Ingredients
Scale
- 3 medium boneless chicken breasts
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- Salt and black pepper
- 2 tablespoons olive oil
- 1/4 cup light brown sugar
- 1 tablespoon water
- 1 cup pecan halves
- 10 ounces baby spinach
- 4 cups sliced strawberries
- 2 cups blueberries
- 1 cup feta cheese
- 1/4 cup red onion slices
- 2 avocados
- 1 cup creamy balsamic dressing
Instructions
- Pound chicken breasts to 1/2 inch thickness and season with olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Let chicken rest for 15 minutes while preparing other ingredients.
- Heat olive oil in a skillet over medium heat and cook chicken for about 6 minutes per side until internal temperature reaches 165°F.
- Transfer chicken to a plate, rest for 10 minutes, then slice.
- In a small skillet melt brown sugar with water, add pecans and a pinch of salt, and stir until coated.
- Remove pecans and let cool.
- Arrange spinach in a bowl and top with strawberries, blueberries, red onions, and avocado.
- Add sliced chicken, feta cheese, and candied pecans.
- Drizzle creamy balsamic dressing and toss lightly before serving.
Notes
- Pound chicken evenly for proper cooking.
- Use fresh bright strawberries and firm blueberries.
- Prepare dressing and pecans up to 3 days ahead.
- Add avocado and dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 852
- Sugar: 31g
- Sodium: 751mg
- Fat: 47g
- Saturated Fat: 11g
- Unsaturated Fat: 33g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 16g
- Protein: 61g
- Cholesterol: 178mg