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

Making the Candied Pecans
In a small skillet over medium heat, melt 1 tablespoon butter. Add ½ cup pecan halves, 2 tablespoons brown sugar, and a pinch of salt, stirring constantly as the sugar melts and coats the pecans. Cook for about 2–3 minutes until glossy and lightly caramelized. Transfer the pecans to a piece of parchment paper to cool and harden, then break apart if needed.

Preparing the Chicken
Season 2 boneless, skinless chicken breasts with salt and pepper to taste and lightly drizzle with olive oil. Heat a skillet over medium heat and cook the chicken for about 5–6 minutes per side, until golden brown and cooked through. Remove from heat and let rest for a few minutes, then slice into strips.

Making the Dressing
In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1½ tablespoons balsamic vinegar (or white balsamic), 1½ teaspoons honey or maple syrup, 1 teaspoon Dijon mustard, and salt and pepper to taste until smooth and emulsified.

Assembling the Salad
In a large bowl, combine 6 cups fresh baby spinach, 1 pint fresh strawberries (hulled and sliced), and ¼ small red onion (thinly sliced, optional). Add the sliced chicken and toss lightly.

Finishing and Serving
Top the salad with 4 ounces crumbled goat cheese (or feta) and ½ cup candied pecans. Optionally add avocado slices for extra creaminess. Drizzle the dressing over the salad just before serving and toss gently to combine. Serve immediately for the best texture and flavor.