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
Ingredients
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
Instructions
Prepare the Candied Pecans
In a small skillet over medium heat, melt butter. Add pecans, brown sugar, and a pinch of salt. Stir constantly until sugar melts and coats the pecans (about 3-4 minutes). Spread pecans on parchment paper to cool.
Chicken Preparation
Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill, pan-sear, or bake the chicken until fully cooked (internal temp 165°F), about 5-7 minutes per side depending on thickness. Let rest for a few minutes, then slice into thin strips.
Make the Dressing
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the Salad
In a large bowl, layer spinach, strawberries, goat cheese, red onion (if using), candied pecans, and sliced chicken.
Dress and Toss
Drizzle with dressing and gently toss just before serving.
Optional Additions
Add avocado slices for extra creaminess. Substitute goat cheese with feta if preferred.
Pro Tip
Keep the dressing on the side if prepping ahead to maintain freshness.
In a small skillet over medium heat, melt butter. Add pecans, brown sugar, and a pinch of salt.
Stir constantly until sugar melts and coats the pecans (about 3-4 minutes).
Spread pecans on parchment paper to cool.
Set aside cooled candied pecans for topping the salad.
Season chicken breasts with salt, pepper, and a drizzle of olive oil.
Grill, pan-sear, or bake the chicken until fully cooked (internal temp 165°F), about 5-7 minutes per side depending on thickness. Let rest for a few minutes, then slice into thin strips.
Make the dressing: Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad: In a large bowl, layer spinach, strawberries, goat cheese, red onion (if using), candied pecans, and sliced chicken.
Dress and toss: Drizzle with dressing and gently toss just before serving.
