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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 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
  1. Place spinach, oranges, and dates in a large salad bowl; set aside.
  2. In a small bowl, whisk together orange juice concentrate, vinegar, and mustard; set aside.
  3. 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 the juice concentrate mixture and cook for about 3 minutes. Season with salt and pepper.
  4. Spoon warm chicken mixture over salad and gently toss to mix.
  5. Portion salad onto dinner plates and top with crumbled goat cheese.
About The Author

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 8 months ago

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