Strawberry-Chicken Salad with Pecans

4 teaspoons extra-virgin olive oil, divided

1 tablespoon white

balsamic vinegar

1 teaspoon honey

½ teaspoon chopped fresh thyme

1/2 teaspoon freshly

ground black pepper, divided

¼ teaspoon kosher salt, divided

2 cups halved

strawberries, divided

2 (4-ounce) skinless,

boneless chicken breast cutlets

¼ teaspoon smoked paprika

Cooking spray

4 cups fresh baby spinach

¼ cup thinly sliced red onion

3 tablespoons chopped pecans, toasted

1 ounce reduced-fat feta

cheese, crumbled (about 1/4 cup)

Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon 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 skil¬let over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and papri¬ka. Coat pan with cook¬ing 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.

Divide spinach, remaining 1 cup strawber¬ries, and onion between 2 plates. Top evenly with chicken slices and straw¬berry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.