Strawberry-Chicken Salad with Pecans

Ingredients

• Salt
• Pepper
• Honey
• Onion
• Paprika
• Pecans
• Chicken
• Thyme
• Cooking spray

Directions

1. In a medium bowl, whisk together 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Add 1 cup strawberries and turn them gently in the dressing until coated. Set the bowl aside at room temperature for 10 minutes.
2. Warm a medium skillet over medium-high heat. Use the remaining 1 teaspoon oil to brush the chicken, then season it evenly with the remaining 1/8 teaspoon pepper, salt, and paprika. Mist the skillet with cooking spray, add the chicken, and cook for 2 to 3 minutes per side, until cooked through. Transfer the chicken out of the pan and rest it for 5 minutes, then slice it against the grain.
3. Arrange the spinach, remaining 1 cup strawberries, and onion on 2 plates. Add the sliced chicken and spoon the strawberry-balsamic mixture evenly over the top. Finish each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.