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Spinach & Beet Salad with Chicken

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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.
Course Lunch or Dinner
Cook Time 20 minutes
Calories 397

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