Strawberry-Chicken Salad with Pecans

INGREDIENTS

4 tsp

extra-virgin olive oil, divided

1 tbsp

white balsamic vinegar

1 tsp

honey

1/2 tsp

chopped fresh thyme

3/8 tsp

freshly ground black pepper, divided

1/4 tsp

kosher salt, divided

2 cups

halved strawberries, divided

skinless, boneless chicken breast cutlets

1/4 tsp

smoked paprika

Cooking spray

4 cups

fresh baby spinach

1/4 cup

thinly sliced red onion

3 tbsp

chopped pecans, toasted

1 oz

reduced-fat feta cheese, crumbled (about 1/4 cup)