Strawberry Pecan Chicken Salad

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

This strawberry 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.

Assembly Instructions

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.