Spinach, Pear and Chicken Salad

1. 1

   Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper.

2. 2

   Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat.

3. 3

   Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side.

4. 4

   Transfer to a plate to cool, then thinly slice.

5. 5

   Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl.

6. 6

   Cover with plastic wrap and microwave 45 seconds to plump the cranberries.

7. 7

   Let cool.

8. 8

   Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl.

9. 9

   Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended.

10. 10

    Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine.

11. 11

    Divide among bowls and top with the remaining cheese.

12. 12

    Per serving: Calories 404; Fat 22 g (Saturated 5 g); Cholesterol 65 mg; Sodium 461 mg; Carbohydrate 26 g; Fiber 8 g; Protein 28 g

13. 13

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.