Lunch & Dinner

Chicken, Cranberry, and Pear Spinach Salad

As the weather gets hotter, salads start to look more and more appealing to me. Quick preparation, fresh ingredients, and no need to slave over a hot stove or put something in the oven, which essentially makes your home an oven as well.

I am a sucker for spinach salads with fruit and this recipe includes two of my favorites, pears and cranberries. I prefer to make my salad sans chicken, but if you’re looking to add some extra protein feel free to add it in. Enjoy!


For 1 serving


  • 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
  • 1 tablespoon dried cranberry
  • 2 tablespoons toasted unsalted walnut, chopped


  • 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!

Nutritional Info

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

Estimated values based on one serving size.