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Spinach & Beet Salad with Chicken

Spinach & Beet Salad with Chicken
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WebMD Recipe from

Real maple syrup—not the "maple-flavored" fakes that line the supermarket shelves—is the key to the richly flavored dressing on this elegant salad. In this case, the darker the syrup the better; choose Grade B syrup if it’s available, or the darkest "Grade A" that you can find.

Prep: 15 minutes | Cook: 15 minutes | Total Time: 30 ,minutes
  • 8 ounces
    boneless, skinless chicken breast, trimmed of fat
  • 2 tablespoons
    walnut or canola oil
  • 1 tablespoon
    maple syrup
  • 1 tablespoon
    cider vinegar
  • 1 1/2 teaspoons
    coarse-grained mustard
  • 1 1/2 teaspoons
    reduced-sodium soy sauce
  • 1/8 teaspoon
  • 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
  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 a cutting board. When cool enough to handle, cut into 1/4-inch-thick slices.
  2. 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. Divide the spinach between 2 plates, top with the chicken, beets, goat cheese and pecans. Drizzle with the reserved vinaigrette.
Nutritional Information

Makes: 2 servings
  • Calories398
  • Fat25 g
    • Saturated fat5 g
  • Cholesterol69 mg
  • Carbohydrates16 g
    • Dietary fiber3 g
  • Protein29 g
  • Sodium649 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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