Strawberry Spinach Salad with Sugared Pecans and Grilled Chicken

  • Author: The Kitchen Whisperer

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  • 2 cups fresh spinach, rinsed
  • 1 chicken breast, pan seared with salt & pepper and cut into strips or bite-size pieces.
  • 34 strawberries, cleaned and cut into thick slices
  • ¼ cup pecans
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • Fresh cracked pepper
  • Raspberry Vinaigrette*


  1. Put the butter in a sauté pan on medium heat.
  2. When melted add in the pecans and stir to coat with the butter.
  3. Add in the brown sugar and stir for 5-7 minutes until the sugar begins to caramelize and you can smell the nuts ‘toasting’.
  4. Turn off the heat and move to a cool burner on your stove.
  5. Add the spinach leaves to a bowl.
  6. Add the chicken and strawberries.
  7. Next sprinkle over the warm sugared pecans.
  8. Add a pinch of fresh cracked pepper.
  9. Drizzle with Raspberry Vinaigrette.
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