Chicken Spinach Salad

Chicken Spinach Salad
Servings: 4 Prep 20 mins Cook 5 mins Start to Finish 25 mins


  • 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 halves, toasted and coarsely chopped
  • 2 tablespoons pasteurized goat cheese, crumbled

Make It

1. To make the dressing: Whisk together apple-juice concentrate, vinegar and mustard in a small bowl. Set aside.

2. 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.

3. 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.