Chicken Spinach Salad with Oranges, Dates, and Goat Cheese

Sam Jones/Quinn Brein


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


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.


4 servings

Preparation Time

30 Minutes

Total Time

40 Minutes

Reader Comments

Leave a Comment

Recipe for Chicken Spinach Salad

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