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.
