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Chicken and Pear Spinach Salad





Yields
Makes 4 servings

 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
Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 645Calories from Fat 29
% Daily Value *
Total Fat 21g33%

Saturated Fat 4.5g23%
Cholesterol 106mg36%
Sodium 1056mg44%
Total Carbohydrate 71g24%

Dietary Fiber 9.5g38%
Protein 47g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.