Christina
05-30-2006, 07:09 PM
Chicken and Pear Spinach Salad
PREP AND COOK TIME: About 20 minutes
MAKES: 4 servings
1/3 cup slivered almonds
1 pound grilled boned, skinned chicken breasts (recipe at right), cool or cold
1 firm-ripe pear (3/4 lb.)
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
About 1/2 teaspoon garlic salt
3/4 pound baby spinach leaves (4 qt.), rinsed and crisped
1/2 cup dried cranberries
1/4 cup thinly sliced green onions (including tops)
1/3 cup crumbled feta cheese
Pepper
Spice crisps (recipe follows)
1. In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 6 minutes. Let cool.
2. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long. Rinse pear and cut lengthwise into quarters. Trim core from each quarter and discard; thinly slice quarters lengthwise.
3. In a large bowl, mix vinegar, olive oil, and 1/2 teaspoon garlic salt. Add spinach, cranberries, green onions, almonds, chicken, and 3/4 of the pear slices. Mix gently to coat.
4. Spoon 1/4 of the salad onto each of 4 dinner plates. Top portions equally with remaining pear slices and sprinkle with cheese. Add garlic salt and pepper to taste. Serve with spice crisps.
Per serving: 645 cal., 29% (189 cal.) from fat; 47 g protein; 21 g fat (4.5 g sat.); 71 g carbo (9.5 g fiber); 1,056 mg sodium; 106 mg chol.
PREP AND COOK TIME: About 20 minutes
MAKES: 4 servings
1/3 cup slivered almonds
1 pound grilled boned, skinned chicken breasts (recipe at right), cool or cold
1 firm-ripe pear (3/4 lb.)
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
About 1/2 teaspoon garlic salt
3/4 pound baby spinach leaves (4 qt.), rinsed and crisped
1/2 cup dried cranberries
1/4 cup thinly sliced green onions (including tops)
1/3 cup crumbled feta cheese
Pepper
Spice crisps (recipe follows)
1. In a 6- to 8-inch frying pan over medium heat, stir nuts until golden, about 6 minutes. Let cool.
2. Cut chicken into 1/4-inch-thick strips 2 to 3 inches long. Rinse pear and cut lengthwise into quarters. Trim core from each quarter and discard; thinly slice quarters lengthwise.
3. In a large bowl, mix vinegar, olive oil, and 1/2 teaspoon garlic salt. Add spinach, cranberries, green onions, almonds, chicken, and 3/4 of the pear slices. Mix gently to coat.
4. Spoon 1/4 of the salad onto each of 4 dinner plates. Top portions equally with remaining pear slices and sprinkle with cheese. Add garlic salt and pepper to taste. Serve with spice crisps.
Per serving: 645 cal., 29% (189 cal.) from fat; 47 g protein; 21 g fat (4.5 g sat.); 71 g carbo (9.5 g fiber); 1,056 mg sodium; 106 mg chol.