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, divided
1 teaspoon dried thyme
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; sauté 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 chicken mixture over each salad; top with raisins, pecans and cheese.