strawberry pecan spinach salad chicken
  • (4 Tbsp.) olive oil, divided
  • (4 Tbsp.) balsamic vinaigrette salad dressing, divided
  • (2 large) boneless, skinless chicken breasts, cubed
  • (1 bunch) fresh spinach, rinsed and dried
  • (1 pint) strawberries, sliced
  • (4 oz.) crumbled goat cheese
  • (5 oz. package) candied pecans



Strawberry Pecan Spinach Salad w/Chicken

Lean chicken breasts cooked in tangy balsamic vinaigrette then served over spinach with strawberries, goat cheese and candied pecans.

Preparation Time

About 20 minutes

Cook Time

About 10 minutes


  1. 1Place a medium skillet over medium heat. Add 2 Tbsp. each oil and balsamic vinaigrette. Add chicken, cook 10 minutes or until lightly browned , stirring occasionally. Remove from
    heat, set aside.
  2. 2In a large salad bowl, combine spinach, strawberries, goat cheese and pecans. Slice chicken into strips, add to salad.
  3. 3Top with other 2 Tbsp. of olive oil and balsamic, toss to combine and serve. Can be served hot or cold.

Nutritional Information

Serving Size: 1/8 of salad

Amount Per Serving:

  • Calories 317
  • Total Fat 19.7 g
  • Total Carbohydrate 12.5 g
  • Protein 23.5 g
  • Cholesterol 46 mg
  • Sodium 313 mg
  • Fiber 3.6 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Salads with Poultry

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Poultry, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.