Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

397 calories; protein 28.9g; carbohydrates 16g; dietary fiber 3.5g; sugars 10.8g; fat 24.8g; saturated fat 4.5g; cholesterol 69.2mg; vitamin a iu 5810.5IU; vitamin c 20mg; folate 143.8mcg; calcium 120.6mg; iron 4.3mg; magnesium 95.4mg; potassium 702.7mg; sodium 661.5mg; thiamin 0.2mg.
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