Recipe: Chicken Spinach Salad with Apple Dijon Vinaigrette
4 Tablespoons frozen apple-juice concentrate, thawed
2 1/2 Tablespoons balsamic vinegar
2 Tablespoons Dijon mustard
1 Teaspoon plus 1 1/2 teaspoons olive oil
4 4-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and pepper to taste
12 Cups spinach leaves, torn
2 Ripe pears, cored and thinly sliced
1/2 Cup golden raisins
12 Pecan halves, toasted and coarsely chopped
2 Tablespoons pasteurized goat cheese, crumbled
To make the dressing: Whisk together apple-juice concentrate, vinegar, and mustard in a small bowl. Set aside.
To make the salad: Warm 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add thyme and chicken: saute for 4 minutes. Reduce heat to low and stir in dressing. Slowly stir in remaining 1 1/2 teaspoons oil and season with salt and pepper. Turn off heat and cover skillet for 1 minute.
Divide spinach among four plates and top with pears. Spoon a portion of the hot chicken mixture over each salad: Top with raisins, pecans, and cheese.
Makes 4 servings
- 432 Calories
- 16 g fat (4 saturated)
- 276 mg sodium
- 7 g fiber
- 38 g protein