Strawberry Candied Pecan Chicken Salad

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.