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Chicken and Pear Spinach Salad

Yield Makes 4 servings

Ingredients

  • 1/3 cup slivered almonds
  • 1 pound grilled boned, skinned chicken breasts, cool or cold
  • 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
  • Pepper
  • Spice crisps

Nutrition 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

How to Make It

  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.