Spinach & beet salad with chicken
Delight in a flavorful Spinach & Beet Salad with tender chicken. Experience a burst of freshness and nourishment in every bite.
Ingredients:
- 230g boneless, skinless chicken breast, trimmed of fat
- 2 tablespoons walnut or canola oil
- 1 tablespoon maple syrup
- 1 tablespoon cider vinegar
- 1 ½ teaspoons coarse-grained mustard
- 1 ½ teaspoons reduced-sodium soy sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 4 cups baby spinach
- 1 8-ounce can whole beets, drained and quartered
- ¼ cup crumbled goat cheese
- 2 tablespoons chopped pecans, toasted (see Tip)
Instructions:
- Put the chicken in a small skillet or saucepan and cover it with water; bring it to a boil over high heat. Cover the skillet, lower the heat, and let it simmer gently until the chicken is fully cooked and there is no pink in the center, which should take about 10 to 12 minutes. Move the chicken to a cutting board. Once it's cool enough to touch, slice it into pieces that are approximately 1/4-inch thick.
- While the chicken is cooking, mix together oil, syrup, vinegar, mustard, soy sauce, salt, and pepper in a large bowl. Keep 2 tablespoons of this mixture aside in a small bowl. Add the spinach to the large bowl and stir it well to ensure it's coated with the dressing. Split the spinach between two plates, then layer on the chicken, beets, goat cheese, and pecans. Finally, drizzle everything with the reserved vinaigrette.
Summary:
- Calories: 874 kcal
- Fat: 54 g
- Protein: 64 g
- Carbs: 34 g
- Potassium: 1502 mg
- Magnesium: 173 mg