Chicken and Pear Spinach Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|