Ingredients:

Dressing

4 Tablespoons frozen apple-juice concentrate, thawed

2 1/2 Tablespoons balsamic vinegar

2 Tablespoons Dijon mustard

Salad

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