28 Feb Pear Cranberry Salad

Prep Time | 10 minutes |
Cook Time | 0 minutes |
Servings |
|
Ingredients
- 1 1/2 cups fresh spinach
- 1 cup baby kale
- 1/3 cup cooked and diced chicken breast ETP recipe
- 1/3 English cucumber
- 1/2 pear
- 1 Tbsp dried cranberries
- 1 1/2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
Ingredients
|
![]() |
Instructions
- Wash and dry all of the vegetables.
- Toss the spinach and arugula together in the bottom of the salad bowl.
- Add the chicken to the bowl on top of the greens.
- Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the chicken.
- Cut the pear into ¼ inch thick slices. Arrange the pear slices like spokes in a while on top of the salad.
- Sprinkle the dried cranberries on top of the salad.
- Dress the salad by drizzling the olive oil and balsamic vinegar over the top.
Recipe Notes
Notes:
The salad (minus the olive oil and vinegar) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
To save time on food prep, cook enough chicken for multiple meals/dishes ahead of time.
Serving Suggestions:
- Add 1 Tbsp crushed pecans.
- Add 1 Tbsp crumbled feta.