Chicken Spinach Salad

Name: Chicken Spinach Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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

from Fit Pregnancy

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

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, 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.