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Warm Chicken spinach Salad with Oranges, Dates, and Goat Cheese

by in Jan 2007
Warm Chicken spinach Salad with Oranges, Dates, and Goat Cheese
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Total Time: 30

Yield: 4 servings

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

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Photo/Art by Howard L. Puckett


  • 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.
Updated Wednesday, December 13th, 2006

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