Yummy and Delish--Spinach Salad with Baked Chicken and Cranberries

So, I took a break..holidays and all, you know!  So here's another recipe to help you get back on track after all that yummo food.  It's a quick and easy spinach salad.


(Makes 6 servings)

Ingredients

2 medium chicken breasts
	2 Tbsp red wine vinegar
	2 Tbsp water
	2 Tbsp olive oil
	2 tsp mustard, coarse, ground
	2 tsp pancake syrup, maple-flavored suggested
	1/4 tsp table salt
	1/4 tsp black pepper, freshly ground
	6 oz spinach, fresh, baby leaves (about 8 cups)
	1 large pear(s), red, ripe, cored, thinly sliced into 12 pieces*
	6 Tbsp chopped walnuts
	1/4 cup(s) dried cranberries

 

Instructions

•  Preheat oven to 350 degrees.  Bake chicken until juices run clear, about 40 minutes. (OK.  So this part is not so quick.  But if you can do it ahead of it makes it much quicker.)

•  In a small bowl, whisk together vinegar, water, oil, mustard, syrup, salt and pepper until blended; pour 1/4 cup of dressing into a large bowl. Add spinach and toss until coated.

• Arrange 2 cups of dressed spinach on each of 4 salad plates. Top each with 3 pear slices and then sprinkle each with 1 1/2 tablespoons of almonds and 1 tablespoon of dried cranberries. Drizzle each salad with about 1 tablespoon of remaining dressing and serve.