Chicken, Goat Cheese, and Spinach Salad with Shallot-Date Chutney
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Ingredients & Equipment
What we send
- 2boneless chicken breasts
- 3 ouncesbaby spinach
- 1Gala apple
- 1celery stalk
- 1 packetunsalted butter
- 2 tablespoonswhite balsamic vinegar
- 1 ouncecrumbled 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 apple and thinly slice half (save remainder for a snack). 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 goat cheese, spinach, celery, and sliced apple; 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!