Chicken Spinach Salad
Prep Time: 20 minutes
Cook Time: 5 minutes
Dressing4 tablespoons frozen apple-juice concentrate, thawed2 1/2 tablespoons balsamic vinegar2 tablespoons Dijon mustardSalad1 teaspoon plus 1 1/2 teaspoons olive oil, divided1 teaspoon dried thyme4 4-ounce boneless, skinless chicken breasts, cut into bite-size piecesSalt and pepper to taste12 cups spinach leaves, torn2 ripe pears, cored and thinly sliced1/2 cup golden raisins12 pecan halves, toasted and coarsely chopped2 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.