goat cheese and beet salad with grilled chicken
ingredients
8 ounces boneless,
skinless chicken breast, trimmed of fat
2 tablespoons walnut or
canola oil
1 tablespoon maple syrup
(Grade A)
1 tablespoon cider vinegar
1 1/2 teaspoons
coarse-grained mustard
1 1/2 teaspoons reduced-sodium
soy sauce
1/8 teaspoon salt
1/8 teaspoon freshly
ground pepper
4 cups baby spinach
1 8-ounce can whole beets,
drained and quartered
1/4 cup crumbled goat cheese
2 tablespoons chopped
pecans, toasted
instructions
Place chicken in a small skillet
or saucepan and add enough water to cover;
bring to a simmer over high heat.
Cover, reduce heat and simmer gently until
the chicken is cooked through and no
longer pink in the middle, 10 to 12 minutes.
I prefer to grill the
chicken – using the simple marinade for grilling chicken posted
on 8/25/2013.
Transfer the chicken to a
cutting board. When cool enough to handle, cut into 1/4
inch-thick slices.
Meanwhile, whisk oil,
syrup, vinegar, mustard, soy sauce, salt and pepper in a large bowl. Reserve 2
tablespoons dressing in a small bowl. Add spinach* to the large bowl; toss to
coat with dressing.
To toast chopped pecans,
cook in a small dry skillet over medium-low heat, stirring constantly, until
fragrant and lightly browned, 2 to 4 minutes.
Divide the spinach between
2 plates, top with the chicken, beets, goat cheese and pecans. Drizzle with the
reserved vinaigrette.
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