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
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.