Strawberry Candied Pecan Chicken Salad

A fresh spinach salad with strawberries, grilled chicken, goat cheese, and candied pecans.

This strawberry candied pecan chicken salad is a perfect balance of sweet, savory, and tangy flavors, making it a refreshing and satisfying meal. Fresh baby spinach creates a crisp base, topped with juicy sliced strawberries, tender grilled chicken, creamy crumbled goat cheese, and crunchy homemade candied pecans. A light balsamic dressing, sweetened with honey or maple syrup, ties everything together with just the right amount of tang. Optional red onions add a hint of sharpness, while avocado can be added for extra creaminess. Whether served as a hearty lunch or a light dinner, this salad is both delicious and easy to make.

Servings

2

Prep Time

20 minutes

Cook Time

15 minutes

Total Time

35 minutes

For the Salad
4 cups fresh baby spinach
1 pint fresh strawberries, hulled and sliced
2 boneless, skinless chicken breasts
4 oz goat cheese, crumbled
1/2 cup candied pecans
1/4 small red onion, thinly sliced (optional)
Salt, pepper, and olive oil for seasoning the chicken

For the Dressing
3 tbsp extra virgin olive oil
1 ½ tbsp balsamic vinegar (or white balsamic for a lighter flavor)
1 ½ tsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper to taste

For the Candied Pecans
1/2 cup pecan halves
2 tbsp brown sugar
1 tbsp butter
Pinch of salt

Preparation

  • Hull and slice the strawberries and thinly slice the red onion if using.
  • Crumble the goat cheese (or feta) and slice avocado if adding.
  • Season the chicken breasts on both sides with salt, pepper, and a light drizzle of olive oil.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing. Set aside.

Cooking

  • In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, and a pinch of salt. Stir until the sugar melts and coats the pecans. Transfer to parchment and let cool and harden.
  • Grill, pan-sear, or bake the chicken until golden on the outside and cooked through. Remove from heat and let rest, then slice into thin strips.

Serving

  • In a large bowl or platter, layer the spinach, strawberries, goat cheese, red onion, candied pecans, and sliced chicken.
  • Drizzle with the dressing just before serving and toss gently to coat.
  • Add avocado slices if desired and serve immediately.