Hearts Aflutter Chicken Strawberry Salad

Heart-shaped vegetables and candied pecans make this spinach salad extra special.


  1. Preheat oven to 250°.                        
  2. For the candied pecans: In a small bowl, whisk egg white and water until frothy. Stir in pecans, toss to coat. Stir in sugar, cinnamon and salt. Mix until pecans are fully coated. Spread onto a baking sheet and bake for 1 hour, stirring every 15 minutes.                    
  3. Heat a grill to medium-high heat. Butterfly the chicken breasts to create a heart shape. Season with salt, pepper and oil. Grill for about 6 -8 minutes each side, or until chicken is cooked to 165°.                                 
  4. Layer a platter with spinach, then sprinkle on strawberries, red onion, cucumber and carrots. Sprinkle goat cheese and pecans on top.                                  
  5. Top with grilled chicken breast and your favorite dressing. 

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen


Candied Pecans:

1 Goldhen Large Egg, white only

1 tablespoon water

6 ounces Southern Grove Pecan Halves

½ cup Baker's Corner Granulated Sugar

½ teaspoon Stonemill Essentials Ground Cinnamon

¼ teaspoon Stonemill Essentials Iodized Salt

Spinach Salad:

2 Kirkwood Fresh Chicken Breasts

2 teaspoons Stonemill Essentials Iodized Salt

2 teaspoons Stonemill Essentials Ground Black Pepper

2 tablespoons Carlini Pure Olive Oil

9 ounces Little Salad Bar Flat Leaf Spinach

6 strawberries, hulled and halved

½ red onion, sliced

1 cucumber, sliced into hearts

1 carrot, sliced into hearts

4 ounces Specially Selected Plain Goat Cheese, crumbled

Prep Time:
15 minutes

Cook Time:
1 hour, 20 minutes

Total Time:
1 hour, 35 minutes