To make this recipe even quicker, use a roasted chicken from the deli.
In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 6 minutes. Let cool. Cut chicken into 1/4 -inch strips 2 to 3 inches long. Rinse pear and cut lengthwise into quarters. Trim core from each quarter and discard; thinly slice quarters lengthwise.
In a large bowl, mix vinegar, olive oil, and garlic salt. Add spinach, cranberries, green onions, almonds, chicken, and 3/4 of the pear slices. Mix gently to coat.
Spoon 1/4 of the salad onto 4 dinner plates. Top portions with remaining pear slices and sprinkle with cheese. Add garlic salt and pepper to taste.