Chicken and Pear Spinach Salad
More From Sunset
Amount per serving
- Calories: 645
- Calories from fat: 29%
- Protein: 47g
- Fat: 21g
- Saturated fat: 4.5g
- Carbohydrate: 71g
- Fiber: 9.5g
- Sodium: 1056mg
- Cholesterol: 106mg
- 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
- Spice crisps
- 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.
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