Chicken, Pear, Spinach + Cranberry Salad with Walnuts
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 3⁄4 pound Chicken Breast (boneless skinless)
- 1 Lemon (zested and juiced)
- 2 Tablespoons Honey
- 1⁄4 cup Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper (freshly ground)
- 1 clove Garlic (minced)
- 3⁄4 cup Extra Virgin Olive Oil
- 1 pound Baby Spinach (washed very well and dried)
- 1⁄4 cup Walnuts (toasted)
- 1⁄4 cup Dried Cranberries
- 2 Pears (Bosc or whatever is ripe)
Cut the chicken in 4 small pieces. Place in a small pot and cover with water by about half an inch. Add half of the salt.
Zest the lemon and set it aside. Then juice half of the lemon into the water with the chicken and reserve the other half (you’ll use it in the soup this week).
Bring to a simmer then stir. Keep simmering and cover partway. Cook for about 15 minutes or until the chicken is cooked through.
Meanwhile, in a small mixing bowl, whisk together the honey, balsamic vinegar, mustard, the rest of the salt, and pepper. Mince the clove of garlic as finely as you can. Add it. Slowly stream in the oil while whisking. Continue whisking until dressing is fully emulsified.
Wash and dry the baby spinach leaves. Place in a large salad bowl.
If you have raw walnuts and prefer to toast them, set them in a dry skillet over medium heat. Stay very close by! It will seem to take a while but then suddenly they’ll burn. Stir often and gently, slowly toast. When you have a little color and they’re fragrant, remove to a plate to cool.
Add the cranberries and walnuts to the spinach.
Slice the pear into small cubes or thin strips. Add to the bowl.
Remove the chicken from the water and set on a work surface. You can dice it with a knife, or use your fingers and a fork to pull it into shredded pieces. Toss the chicken with the reserved lemon zest.
Add it to the salad.
Toss with dressing or serve the dressing on the side for diners to spoon over top.