There is nothing better than a nice cool salad that can serve as dinner during the long hot dog days of summer. I usually make this salad using a large chicken breast left from the grill the night before. The real maple syrup and vinegar combine for a nice sweet & sour flavor.
1 large, boneless, skinless, cooked chicken breast, cubed
2 Tbs. olive oil
1 Tbs. real maple syrup
1 Tbs. vinegar
1 1/2 tsp. coarse grained mustard
1 1/2 tsp. low sodium soy sauce
1/8 tsp. freshly ground pepper
4 c. baby spinach
1 (8 oz.) can sliced beets
1/4 c. crumbled goat cheese
2 Tbs. chopped pecans
Mix olive oil, maple syrup, vinegar, mustard, pepper and soy sauce in a small bowl and whisk to stir. Put spinach in large bowl and add dressing. Toss to coat. Divide salad onto two plates. Top salad with chicken, beets, goat cheese and pecans.