Warm Chicken spinach Salad with Oranges, Dates, and Goat Cheese

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Warm Chicken spinach Salad with Oranges, Dates, and Goat Cheese

For this salad, arugula makes a fine substitute for spinach, if desired.

Total Time: 30
Yield: 4 servings


  • 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
  • juice concentrate
  • 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.

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