Chicken, Cranberry, And Pear Spinach Salad

Name: Chicken, Cranberry, And Pear Spinach Salad
Total time: 30
Yield: 1
Ingredients: 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon honey; ½ teaspoon dijon mustard; ¼ teaspoon salt; 1 pinch freshly ground black pepper; 1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon paprika; 1 tablespoon olive oil; 1 pear, sliced; 2 cups baby spinach; 1 tablespoon dried cranberries; 2 tablespoons toasted unsalted walnuts, chopped

Recipe by Greg Perez from tasty.co

Lunch 30 Mins.

Ingredients

1 servings

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3 tablespoons olive oil
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2 tablespoons apple cider vinegar
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1 teaspoon honey
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½ teaspoon dijon mustard
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¼ teaspoon salt
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1 pinch freshly ground black pepper
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1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
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½ teaspoon salt

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¼ teaspoon freshly ground black pepper
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¼ teaspoon paprika
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1 tablespoon olive oil
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1 pear, sliced
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2 cups baby spinach
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1 tablespoon dried cranberries
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2 tablespoons toasted unsalted walnuts, chopped

Instructions

Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
On a cutting board, season the chicken with salt, pepper, and paprika.
Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned on all sides, about 4 minutes.
In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
Enjoy!