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Resolutionary Foods: Four Healthy Ways

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(page 4 of 5)

Preparation Time: 30 minutes

Start to Finish Time: 40 minutes

Yield: 4 servings

For this salad, arugula makes a fine substitute for spinach, if desired.

• 12 cups baby spinach, rinsed and spun dry
• 2 navel oranges, peeled, sectioned, and sliced into chunks
• 1/4 cup roughly chopped dried dates
• 12 pitted green olives, cut into halves
• 1/4 cup thawed frozen orange
• juice concentrate
• 2 tablespoons rice vinegar
• 1 tablespoon Dijon mustard
• 3 4-ounce boneless, skinless chicken-breast halves, 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, dates, and olives in a large salad bowl; set aside. In a small bowl, whisk together juice concentrate, vinegar, and mustard; set aside. In a large nonstick skillet over medium-high heat, sauté chicken in oil about 2 minutes. Add garlic and sauté 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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