Even though the summer heat hasn't quite set in, I'm already in my no-cook mode. To me, summer means casual, easy-to-assemble dinners often served cold. This salad is a prime example. It's light, refreshing and bursting with the flavors of feta cheese and toasted pecans. Strawberries are in season, and chicken breast is a No-WW Point bonus. Whether you're watching your weight or not, there's a lot to love here.
I have made this salad with spinach as the recipe suggests, but if you prefer a crunchier texture, you can use romaine lettuce or a spring mix. Any greens will work. Directions are given for sautéing the chicken breasts in a nonstick pan or frying them in an air fryer, which takes only minutes and produces juicy, tender meat with very little added fat. Again, what's not to love? This dinner is so healthy you may even have room for dessert or a glass of Chardonnay!
4 tsp. olive oil (1 Tbsp. + 1 tsp.)
1 Tbsp. white balsamic vinegar
1 tsp. honey
1/2 tsp. chopped fresh thyme
Freshly ground black pepper
1/4 tsp. kosher alt
2 cups halved strawberries, divided
2 (4-oz.) skinless, boneless chicken breast cutlets
1/4 tsp. smoked paprika
4 cups fresh baby spinach (or chopped romaine)
1/4 cup thinly sliced red onion
2 Tbsp. chopped toasted pecans
1 oz. reduced-fat feta cheese, crumbled (about 1/4 cup)
Combine 1 Tbsp. oil, vinegar, honey, thyme, 1/4 tsp. pepper, and 1/8 tsp. salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
Heat a medium skillet over medium-high heat. Brush chicken cutlets with remaining 1 teaspoon oil; sprinkle evenly with 1/8 tsp. pepper, salt, and paprika. Coat pan with cooking spray. 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.
Air fryer directions: heat air fryer to 360 degrees. Cook chicken for about 16 minutes, 8 minutes on each side or until done.
Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 Tbsp. pecans and 2 Tbsp. feta cheese.