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Chicken Spinach Salad with Oranges, Dates, and Goat Cheese

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 servings
Category
Salads
Course
Salads
Sources
Yankee Magazine
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This refreshingly tangy Chicken Spinach Salad With Oranges, Dates, and Goat Cheese is just right for a summer lunch with friends or a great addition to family dinner. The goat cheese and oranges are perfect partners and the greens can be adjusted to your taste. Arugula makes a fine substitute for spinach, if desired.

Ingredients
12 cups baby spinach, rinsed and spun dry
2 navel oranges, peeled, sectioned, and sliced into chunks
1/4 cup roughly chopped dried dates
1/4 cup thawed frozen orange juice concentrate
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
12 ounces boneless, skinless chicken breast, cut into bite-sized chunks
1 tablespoon olive oil
2 cloves garlic, minced
Kosher or sea salt and freshly ground black pepper, to taste
3 ounces aged goat cheese, crumbled
Instructions

Place spinach, oranges, and dates in a large salad bowl; set aside. In a small bowl, whisk together orange juice concentrate, vinegar, and mustard; set aside. In a large nonstick skillet over medium-high heat, saute chicken in oil for about 3 minutes. Add garlic and saute for 2 minutes more. Stir in juice concentrate mixture and cook about 3 minutes. Season with salt and pepper. Spoon warm chicken mixture over salad and gently toss to mix. Portion salad onto dinner plates and top with crumbled goat cheese.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Elaine Smith (not verified)

5 years 4 months ago

You mention olives in the instructions - but no olives in ingredient list. Do you mean the Olive Oil?