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Spinach Salad with Strawberries and Chicken

Adapted from Cooking Light

4 tsp. olive oil
1 Tbsp. balsamic vinegar
1 tsp honey
1/2 tsp chopped fresh thyme
Freshly ground black pepper
Kosher Salt
2 cups strawberries,cut into bite sized pieces
2 chicken breast cutlets
1/4 teaspoon smoked paprika
4 cups spinach
1/4 cup thinly sliced red onion
3 Tbsp chopped pecans, toasted
1/4 cup of crumbled feta or other light cheese

1) Whisk together 1 Tbsp olive oil, vinegar, honey, thyme, a dash of black pepper, and a shake of salt in a medium bowl. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

2) Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil and season with salt, pepper and paprika. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.

3) Divide spinach, remaining strawberries, and onion between 2 plates. Top with chicken slices and strawberry-balsamic mixture. Top each serving evenly with toasted pecans and cheese.