Yield: 4 servings.
1 roasted chicken, deboned, skin removed
Vinaigrette:
¼ cup balsamic vinegar
2 tablespoons light brown sugar
¼ teaspoon Dijon mustard
1 (11-ounce) can mandarin
oranges, drained
¼ cup canola oil
¼ teaspoon salt
¼ teaspoon black pepper
Salad:
8 cups fresh baby spinach,
stems removed
1 cup fresh blueberries
½ cup slivered almonds, toasted
1 cup crumbled goat cheese
8 fresh mint or basil leaves
Shred or slice roasted chicken and place in a mixing bowl. Set aside.
For the vinaigrette: Place vinegar, brown sugar, Dijon mustard, and mandarin oranges into a blender or food processor. Blend together for 1 minute. Slowly add oil and continue to blend on low speed for 1 minute. Add salt and pepper and blend for 10 seconds. Pour half of the vinaigrette over chicken and place in refrigerator until ready to serve. Save the remaining vinaigrette for salad dressing.
For the salad: Place spinach leaves in a large serving bowl or on individual salad plates. Top with chicken, blueberries, almonds, and goat cheese. Chop mint or basil leaves just before serving and place atop salad. Drizzle reserved vinaigrette over salad if desired.
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