Pecan, Strawberry, & Chicken Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
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.