Spinach Salad with Chicken, Avocado and Goat Cheese

So I wasn't sure what D would think when I suggested this salad.  Except for salads are pretty simple to make, I was unsure of the goat cheese, the lack of seasonings and what not.  But the pretty pictures on Recipe Girl's page got us.

So I started making it (sauteeing chicken, but then D took over).  It took about 20-25 minutes.  Really fast.

It was really good, although I wish it had been bigger.  But perhaps it was because I was hungry, or I don't think 2 Cups of Spinach is all that much.  Either way, I would have again.

Spinach Salad with Chicken, Avocado and Goat Cheese

Photo by ALB

Adapted from RecipeGirl.com
Yield: 4 servings
Prep Time: 20 min

Ingredients
SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes (We used grape tomatoes)
1/2 cup corn (frozen, canned, or cut off the cob) (we used a 14 oz can of corn because what were we going to do with 1/2 can of corn?)
1 1/2 cups chopped cooked chicken (used 4 chicken thighs, sauteed with cumin, salt, pepper and oregano)
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese (used cotija because that's what Aldi had)
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions
1. Place spinach in a large salad bowl. add remaining salad ingredients.

2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).

Nutrition Facts
Servings 4.0
Calories: 437; Total Fat: 28 g; Saturated Fat: 7 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 60 g; Sodium: 505 mg; Potassium: 692 mg; Total Carbohydrate: 20 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein 28 g