Name: Spinach, Pear and Chicken Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

Spinach, Pear and Chicken Salad

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