Fragrant, crunchy Asian pears add a refreshing melon-like flavor to the healthy chicken salad recipe. Look for the large, brown, apple-shaped fruit in well-stocked supermarkets near other specialty fruit.
Place chicken and bay leaves in a medium saucepan, add water to cover and bring to a boil. Cover, reduce heat to a gentle simmer and cook until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes. Let the chicken cool in its poaching liquid for 15 minutes.
Meanwhile, whisk oil, vinegar, ginger, mustard and ½ teaspoon salt in a small bowl. Combine spinach, pear, cucumber and radishes in a large bowl.
Transfer the chicken to a clean cutting board and shred into bite-size pieces. Season with the remaining ¼ teaspoon salt. Add to the salad, drizzle with the dressing and toss to coat. Sprinkle with sesame seeds.
To make ahead: Refrigerate poached chicken (Step 1) for up to 3 days.
285 calories;18 g fat(3 g sat); 5 g fiber; 11 g carbohydrates; 22 g protein; 158 mcg folate; 50 mg cholesterol; 5 g sugars; 0 g added sugars; 6,800 IU vitamin A; 27 mg vitamin C; 98 mg calcium; 3 mg iron; 499 mg sodium; 737 mg potassium
Vitamin A (136% daily value), Vitamin C (45% dv), Folate (40% dv)