Pecan, Strawberry, & Chicken Salad

• 4 teaspoons extra virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1/2 teaspoon fresh thyme, chopped
• 3/8 teaspoon fresh ground black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 2 cups halved strawberries, divided
• 2 boneless skinless chicken breasts (4 ounces each)
• 1/4 teaspoon smoked paprika
• cooking spray, as needed
• 4 cups fresh Baby Spinach
• 1/4 cup red onion, thinly sliced
• 3 tablespoons chopped pecans, toasted
• 1/4 cup reduced-fat feta cheese, crumbled

1. Combine 1 tbs oil, vinegar, honey, thyme, 1/4 tsp pepper, & 1/8 tsp salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.
2. Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 tsp oil; sprinkle evenly with 1/8 tsp pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2-3 minutes per side, or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
3. Divide spinach, 1 cup strawberries, and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with 1-1/2 tbs pecans and 2 tbs feta.

extra virgin olive oil, balsamic vinegar, honey, fresh thyme, fresh ground black pepper, kosher salt, halved strawberries, chicken breasts, paprika, cooking spray, spinach, red onion, pecans, feta cheese

Taken from www.food.com/recipe/pecan-strawberry-chicken-salad-526655 (may not work)