Spinach, Pear and Chicken Salad

Gruyere cheese, a pear and almonds make this dish feel fancy without breaking the bank. Dovetailing Tip: Use the chicken breast you cooked on day 4 in today’s salad.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 253

1 large skinless, boneless chicken breast (about 12 ounces)
kosher salt and freshly ground pepper
3 1/2 tablespoons extra-virgin olive oil
1/3 cup dried cranberries
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
8 cups baby spinach (about 5 ounces)
4 endives, cut lengthwise into thin wedges
1/3 cup almonds, toasted and roughly chopped
1 pear, thinly sliced
1/4 cup shredded gruyere cheese

Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice.

Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl. Cover with plastic wrap and microwave 45 seconds to plump the cranberries. Let cool.

Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine. Divide among bowls and top with the remaining cheese.

Source: foodnetwork.com

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