Strawberry Chicken Salad with Candied Pecans and Creamy Balsamic Dressing
A vibrant, sweet-savory salad combining seared chicken, fresh strawberries, avocado, feta, and candied pecans, all dressed in a velvety balsamic dressing. Perfect for quick weeknight meals or festive occasions.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Pork Halal
Ingredients
3 large boneless, skinless chicken breasts
2 teaspoons dried Italian seasoning
2 teaspoons garlic powder
4 cups baby spinach
1 cup fresh strawberries, halved
1 large avocado, sliced
1/2 cup crumbled feta cheese
1/4 cup minced red onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup cream cheese, softened
1/4 cup brown sugar
1/2 cup whole pecans, raw
Salt and pepper to taste
Instructions
Pound chicken breasts to ½-inch thickness with a meat mallet
Season with salt, pepper, Italian seasoning, and garlic powder
Heat 1 tablespoon olive oil in a skillet over medium-high, cook chicken 5-6 minutes per side until golden brown and cooked through, set aside
Toast pecans in a small pan over medium heat until fragrant, about 3-4 minutes
Mix brown sugar into toasted pecans, stir to coat
Whisk olive oil, balsamic vinegar, and cream cheese until smooth
Arrange spinach and red onion on a platter, top with chicken, strawberries, avocado, feta, and candied pecans
Drizzle with dressing before serving
Notes
Chicken can be grilled if preferred
Substitute blueberries or blackberries for strawberries as needed
Toasted walnuts or almonds can replace pecans
Dressing stores well in fridge for up to 5 days