Chicken and Pear Spinach Salad

Makes 4 servings


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1/3 cup slivered almonds
1 firm-ripe pear (3/4 lb.)
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
About 1/2 teaspoon garlic salt
3/4 pound baby spinach leaves (4 qt.), rinsed and crisped
1/2 cup dried cranberries
1/4 cup thinly sliced green onions (including tops)
1/3 cup crumbled feta cheese


1. In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 6 minutes. Let cool.

2. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long. Rinse pear and cut lengthwise into quarters. Trim core from each quarter and discard; thinly slice quarters lengthwise.

3. In a large bowl, mix vinegar, olive oil, and 1/2 teaspoon garlic salt. Add spinach, cranberries, green onions, almonds, chicken, and 3/4 of the pear slices. Mix gently to coat.

4. Spoon 1/4 of the salad onto each of 4 dinner plates. Top portions equally with remaining pear slices and sprinkle with cheese. Add garlic salt and pepper to taste. Serve with spice crisps.

Created date

August 2004

Nutritional Information

Calories 645
Caloriesfromfat 29 %
Protein 47 g
Fat 21 g
Satfat 4.5 g
Carbohydrate 71 g
Fiber 9.5 g
Sodium 1056 mg
Cholesterol 106 mg