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96% would make again

Chicken, Cranberry, And Pear Spinach Salad

by Greg Perezfeatured in Healthy Chicken Salads 4 Ways

Under 30 min

Under 30 min


for 1 serving

Apple Cider Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
  • 1 pinch ground black pepper


  • 1 boneless, skinless chicken breast, sliced into 1/2-inch (1 cm) pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil
  • 1 pear, sliced
  • 2 cups baby spinach (80 g)
  • 1 tablespoon dried cranberry
  • 2 tablespoons toasted unsalted walnut, chopped

Nutrition Info

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    Calories 548
    Fat 49g
    Carbs 23g
    Fiber 6g
    Sugar 13g
    Protein 8g

Estimated values based on one serving size.


  1. Add the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl. Set aside.
  2. On a cutting board, season the chicken with salt, pepper, and paprika.
  3. 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.
  4. In a large bowl, add the sliced pear, spinach, cranberries, walnuts, and cooked chicken, and dress with the vinaigrette.
  5. Enjoy!