Ingredients & Equipment
What we send
- boneless skin-on chicken breasts
- 4 ounces
- baby spinach
- celery stalk
- 1 packet
- unsalted butter
- 2 tablespoons
- white balsamic vinegar
- 1 ounce
- goat cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, 6 minutes more. Transfer chicken to a cutting board and set aside to rest; reserve pan, off heat.
While chicken cooks, rinse all produce. Pat spinach dry with paper towel. Slice off rounded sides of plum, discarding pit; thinly slice. Halve celery stalk lengthwise, then thinly slice crosswise on a diagonal. Roughly chop dates. Peel shallots, halve, and thinly slice.
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add shallots and cook, stirring, until caramelized and tender, about 5 minutes. Add dates and 2 tablespoons water; reduce heat to medium. Cook, stirring continuously and scraping up browned bits from pan, until shallots are browned, dates are soft, and water has evaporated, about 3 minutes more. Remove pan from heat.
Finish chutney and make vinaigrette
To pan with caramelized shallots, still off heat, stir in butter, half of white balsamic vinegar, ½ teaspoon salt, and pepper as desired to fully combine. Set chutney aside until ready to serve. In a large bowl (big enough for the salad), whisk together remaining white balsamic vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.
Cut rested chicken into ¼-inch slices. To bowl with vinaigrette, add spinach, plum, and celery. Crumble over goat cheese and toss to coat.
Plate chicken, goat cheese, and spinach salad
Divide spinach salad between serving plates. Top with sliced chicken and dollop over shallot-date chutney. Enjoy!