Spinach and Beet Salad with Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
8 ounce chicken breast, boneless, skinless |
2 tablespoon walnut oil (or canola oil) |
1 tablespoon maple syrup |
1 tablespoon cider vinegar |
1 1/2 teaspoons mustard, coarse-grained |
1 1/2 teaspoons soy sauce, reduced-socium |
1/8 teaspoon salt |
1/8 teaspoon pepper |
4 cups baby spinach |
4 beets, medium (or canned, drained and quartered |
1/4 cup feta cheese, crumbled |
2 tablespoons pecans, toasted and chopped |
Directions:
1. 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. Transfer the chicken to cutting board. When cool enough to handle, cut inot 1/4-inch-thick slices.
2. Meanwhile, whisk oil, syrup, vinegar, 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. Divide the spinach between 2 plates, top with chicken, beets, cheese and pecans. Drizzle with the reserved vinaigrette.
|
|