1 large skinless, boneless chicken breast (about 12 oz)
Kosher salt and freshly ground pepper
3 1/2 tbsp extra-virgin olive oil
1/3 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
2 tsp whole-grain mustard
8 cups baby spinach (about 5 oz)
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
Instructions
Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper. Heat 1/2 tbsp 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 tbsp 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 tsp salt, and pepper 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.
Originally Submitted
9/15/2011
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