Spinach & Beet Salad with Chicken

Spinach & Beet Salad with Chicken

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces boneless, skinless chicken breast, trimmed of fat
  • 2 tablespoons walnut or canola oil
  • 1 tablespoon maple syrup
  • 1 tablespoon cider vinegar
  • 1½ teaspoons coarse-grained mustard
  • 1½ 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)


  • Active

  • Ready In

  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 ¼-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.
  • Tip: 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 397 calories; 25 g fat(5 g sat); 3 g fiber; 16 g carbohydrates; 29 g protein; 144 mcg folate; 69 mg cholesterol; 11 g sugars; 5,810 IU vitamin A; 20 mg vitamin C; 121 mg calcium; 4 mg iron; 662 mg sodium; 703 mg potassium
  • Nutrition Bonus: Vitamin A (116% daily value), Folate (36% dv), Vitamin C (33% dv), Iron (22% dv)
  • Carbohydrate Servings: 1

Reviews 3

July 06, 2019
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By: Janelle Marquardt
This was very tasty. I roasted fresh beets instead of canned and used a garlic and herb feta for the cheese. The dressing was good and not overpowering although I did not use all the dressing. I also used olive oil rather than canola. Very good summer dinner.
March 17, 2012
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By: EatingWell User
Delicious! Made this for dinner. Both of us thought it was a real winner! Only variations were that we roasted 8 oz of fresh beets instead of using canned beets, and we candied the pecans (moved the pecans to the side of the pan once they were toasted, melted some turbinado sugar in the other side, then mixed the two together). Pros: Easy to make, very flavorful Cons: none
December 31, 2009
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By: EatingWell User
Made this salad to accompany a Roasted Butternut Squash Soup for our low key New Years Eve supper at home. It was as pretty as it was delicious. I omitted the Chicken, but otherwise followed the recipe. It was very easy and definitely something I will prepare again for family and friends!
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