Chicken salad with spinach and Gruyere cheese

Ingredients:

• 1 pack chicken breast fillet (approximately 340 g), cut in half lengthwise
• 1/4 cup grated Gruyere cheese, or Parmesan
• 1 pear, cored and thinly sliced
• 1/3 cup dried cranberries
• 2 tsp English mustard, or any whole grain mustard
• 8 cups baby spinach (about 140 g)
• 4 endive leaves, cut crosswise into wedges
• 1/3 cup toasted almonds, crushed
• 3.5 tbsp. l. olive oil
• 1 tbsp. apple cider vinegar
• 1 tbsp fresh lemon juice
• Salt, freshly ground pepper

Preparation:

1. In a preheated skillet, fry the chicken breast in 1/2 tablespoon of olive oil until golden brown, 4-5 minutes per side. Let cool, then slice thinly.
2. Meanwhile, prepare the cranberry vinegar: In a microwave-safe bowl, combine the cranberries, apple cider vinegar, and 1 tablespoon of boiling water. Cover and microwave on high for 45 seconds, until the cranberries are completely softened. Let cool.
3. Prepare the salad dressing: In a salad bowl, combine cranberry vinegar, lemon juice, mustard, 1/2 teaspoon salt, and pepper. Pour in 3 tablespoons olive oil and whisk. Add the chicken, spinach, endive, almonds, pear, and half the cheese, season with salt and pepper to taste, and shake.
4. Divide into portions and sprinkle with remaining cheese.