Spinach, Pear and Chicken Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


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


  1. 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. 
  2. 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. 
  3. 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.