Season the chicken generously on both sides with salt, pepper, paprika, and garlic. Warm a grill pan or stainless skillet over medium-high heat. Add the oil and swirl to coat.
Add the chicken to the hot pan and let cook for 2-3 minutes without touching. When the chicken has browned, flip and cook an additional 2 minutes until just cooked through. Be careful not to overcook. Remove to a plate.
Place the spinach, oranges, beets, onion, walnuts, goat cheese, and raisins on a platter or in a large bowl. Thinly slice the cooked chicken and add to salad. Drizzle with vinaigrette and toss to combine. Enjoy!
Notes
My preference for this salad is an abundance of orange slices. The contrast of the sweet oranges with the more earthy beets is a terrific one. If you would like to keep it a little more evenly distributed, start with just 2 oranges and add more if desired.If chicken cutlets are not available, boneless skinless chicken breasts will work as well. Slice the chicken breasts in half horizontally or pound them to an even thickness prior to cooking.