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Chicken, Goat Cheese, and Spinach Salad

Chicken, Goat Cheese, and Spinach Salad with Shallot-Date Chutney

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Recipe Details


Tangy-sweet chutney never lets us down, be it a condiment for seared meats, a topping for toasted naan, or an addition to a cheese plate. Here, Chef Shanna makes a version with dates, caramelized shallots, butter, and white balsamic vinegar, which she spoons over slices of pan-roasted chicken atop spinach, apple, and celery. Not only is it perfect with the tender meat—it also pairs beautifully with a bite of the creamy goat cheese in the salad.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 670
  • Protein 41g
  • Total Carb 25g
  • Total Fat 48g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    boneless chicken breasts
  • baby spinach
    3 ounces
    baby spinach
  • Gala apple
    Gala apple
  • celery stalk
    celery stalk
  • dates
  • shallots
  • unsalted butter
    1 packet
    unsalted butter
  • white balsamic vinegar
    2 tablespoons
    white balsamic vinegar
  • crumbled goat cheese
    1 ounce
    crumbled goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Cook chicken

    Cook chicken

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Caramelize shallots

    Caramelize shallots

    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.

  4. Finish chutney and make vinaigrette

    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.

  5. Finish salad

    Finish salad

    Cut rested chicken into ¼-inch slices. To bowl with vinaigrette, add goat cheese, spinach, celery, and sliced apple; toss to coat.

  6. Plate chicken, goat cheese, and spinach salad

    Plate chicken, goat cheese, and spinach salad

    Divide spinach salad between serving plates. Top with sliced chicken and dollop over shallot-date chutney. Enjoy!

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