Spinach Salad with Chicken and Dates


  • 1/2 cup California Dates, chopped
  • 1 cup California Dates, pitted
  • 1 Apple cored and cut into thin wedges
  • 2 cup Chicken Breasts cooked and cubed
  • 1/4 cup Red Onion thinly sliced
  • 2 tbsp Crumbled Blue Cheese
  • 2 tbsp Pecans toasted and chopped
  • 4 cups Fresh Spinach leaves
  • 1 Navel Orange
  • 1/3 cup Olive Oil
  • 3 tbsp Orange Juice
  • 1 tsp Dijon-style mustard
  • Salt and Pepper to taste


  • Chop half of apple wedges. Mix chopped apple with chopped dates, chicken, onion, blue cheese and pecans. Combine olive oil, orange juice, mustard and salt and pepper to make Orange Vinaigrette. Toss mixture with half of Orange Vinaigrette. Arrange spinach leaves evenly on serving plates. Peel orange and divided into sections, removing all white peel. Fan orange sections, pitted dates and remaining apple wedges around edge of plate. Drizzle with remaining dressing. Spoon mixture into center of plate. Serve immediately.
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