Spinach & Beet Salad with Chicken
The secret to the flavorful dressing in this elegant salad is real maple syrup, not the artificial "maple-flavored" options found in supermarkets. Opt for Grade B syrup if possible, or choose the darkest "Grade A" syrup available for the best results.
Ingredients
- 8 ounces boneless skinless chicken breast, trimmed of fat
- 2 Tbsp walnut or canola oil
- 1 Tbsp maple syrup
- 1 Tbsp cider vinegar
- 1 1/2 Tsp coarse-grained mustard
- 1 1/2 Tsp reduced-sodium soy sauce
- 1/8 Tsp salt
- 1/8 Tsp freshly ground pepper
- 4 cups baby spinach
- 1 1 to 8 ounce of whole beets drained and quartered
- 1/4 cup crumbled goat cheese
- 2 Tbsp chopped walnut or pecans toasted
Instructions
- Place chicken in a small skillet with enough water to cover. Bring to a simmer, cover, and cook until no longer pink, about 10 to 12 minutes. Transfer chicken to a cutting board and slice thinly when cool.
- Whisk together oil, maple syrup, vinegar, mustard, soy sauce, salt, and pepper in a large bowl. Reserve 2 tablespoons of dressing in a small bowl.
- Add spinach to the large bowl and toss to coat with dressing. Divide dressed spinach between 2 plates.
- Top spinach with sliced chicken, beets, goat cheese, and pecans. Drizzle with reserved vinaigrette.
- Tip: Toast chopped pecans in a dry skillet over medium-low heat until fragrant and lightly browned, about 2 to 4 minutes.
- Note: If you have celiac disease or gluten sensitivity, use soy sauces labeled “gluten-free” to avoid any potential gluten-containing ingredients.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 29g | Fat: 16g