Get ready to tantalize your taste buds with a salad that's anything but ordinary! This spinach pear and chicken salad is a culinary masterpiece that combines the crisp freshness of spinach, the sweet juiciness of pears, and perfectly grilled chicken into one mouthwatering dish. Whether you're looking for a light lunch, a healthy dinner option, or an impressive salad to wow your guests, this recipe promises to elevate your meal from mundane to magnificent in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- spinach
- pear
- grilled chicken breast
- walnuts
- blue cheese
- olive oil
- balsamic vinegar
- salt
- pepper
Instructions
- Prepare the chicken by seasoning the chicken breasts with salt and pepper on both sides.
- Preheat a grill pan or outdoor grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for 5-10 minutes to allow juices to redistribute. Then slice the chicken into thin strips.
- Wash the spinach leaves thoroughly and pat dry with paper towels or use a salad spinner.
- Core and thinly slice the pears into wedges. To prevent browning, you can lightly toss the pear slices in lemon juice.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- In a large salad bowl, arrange the fresh spinach leaves as the base.
- Arrange the sliced grilled chicken on top of the spinach.
- Scatter the pear slices, toasted walnuts, and crumbled blue cheese over the salad.
- In a small bowl, whisk together olive oil and balsamic vinegar to create the dressing. Season with a pinch of salt and pepper.
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Gently toss the salad to ensure even distribution of ingredients and dressing.
- Serve immediately and enjoy the fresh, vibrant flavors of the spinach pear and chicken salad.
Tips
- • For maximum flavor, grill the chicken when it's at room temperature to ensure even cooking. • Use a meat thermometer to guarantee your chicken is perfectly cooked at 165°F (74°C). • Toast walnuts carefully - they can burn quickly, so keep a close eye and stir frequently. • Choose ripe but firm pears to prevent mushy texture in your salad. • For extra flavor, consider using a flavored olive oil or adding fresh herbs like thyme or basil. • If blue cheese is too strong, substitute with feta or goat cheese. • Dress the salad just before serving to keep the spinach crisp and prevent wilting. • For a low-carb option, you can replace walnuts with almonds or pumpkin seeds.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 75mg