Spinach, Pear and Chicken Salad

• 1 large skinless, boneless chicken breast (about 12 ounces)
• Kosher salt and freshly ground pepper
• 3 1/2 tablespoons extra-virgin olive oil
• 1/3 cup dried cranberries
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 2 teaspoons whole-grain mustard
• 8 cups baby spinach (about 5 ounces)
• 4 endives, cut lengthwise into thin wedges
• 1/3 cup almonds, toasted and roughly chopped
• 1 pear, thinly sliced
• 1/4 cup shredded gruyere cheese

1. Slice the chicken breast in half horizontally to make 2 thin cutlets; season with salt and pepper.
2. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side.
4. Transfer to a plate to cool, then thinly slice.
5. Meanwhile, combine the cranberries, vinegar and 1 tablespoon water in a small microwave-safe bowl.
6. Cover with plastic wrap and microwave 45 seconds to plump the cranberries.
7. Let cool.
8. Whisk the cranberry-vinegar mixture, lemon juice, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl.
9. Whisk in the remaining 3 tablespoons olive oil in a slow stream until blended.
10. Add the chicken, spinach, endives, almonds, pear, about half of the cheese, and salt and pepper to taste; toss to combine.
11. Divide among bowls and top with the remaining cheese.
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. Photograph by Antonis Achilleos

skinless, kosher salt, extravirgin olive oil, cranberries, apple cider vinegar, lemon juice, wholegrain mustard, baby spinach, endives, almonds, pear, gruyere cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spinach-pear-and-chicken-salad-recipe.html (may not work)