Chicken and Pear Spinach Salad Recipe – Sunset Magazine

Ingredients

• 1/3 cup slivered almonds
• 1 pound grilled boned, skinned chicken breasts, cool or cold
• 1 firm-ripe pear (3/4 lb.)
• 1/2 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• About 1/2 teaspoon garlic salt
• 3/4 pound baby spinach leaves (4 qt.), rinsed and crisped
• 1/2 cup dried cranberries
• 1/4 cup thinly sliced green onions (including tops)
• 1/3 cup crumbled feta cheese
• Pepper
• Spice crisps