arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Chicken, Pear & Spinach Salad

Adapted By Brennan's 27 Sep 2018

Serving Size:Serves 4


1/3 cup slivered almonds

1 pound grilled boneless, skinless chicken breasts, cool or cold

1 (about 3/4 lb) firm-ripe pear

2 Tablespoons Wine Country Kitchens Balsamic Vinegar

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon garlic salt

3/4 pound baby spinach

1/2 cup dried cranberries

1/4 cup thinly sliced green onion (including tops)

1/3 cup  Feta Cheese, crumbled


Adapted From:

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.