Chicken Pesto Spinach Recipe

Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.




  • Place chicken breasts in a medium bowl.
  • Pour vinaigrette over them and toss to coat.
  • Let sit for 20 minutes to an hour.
  • Preheat grill.
  • When grill is hot, cook chicken on both sides.
  • Place chicken on a warm plate.
  • Set aside for 10 minutes (it will finish cooking - ensure it reaches internal temperature of 165 degrees F).
  • Place greens into a large salad bowl.
  • Toss with pesto dressing and thawed peas.
  • Mix well and serve on four plates.
  • Slice chicken breasts and lay on top of salad.
  • Sprinkle with crumbled cheese and almonds.

Dressing Ingredients:

  • 1 cup roasted almonds
  • 1 bunch basil, chopped
  • 3 Tablespoon Italian parsley, chopped
  • 2 cloves garlic, diced
  • 3 Tablespoon Asiago cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup rice vinegar
  • 1 Tablespoon fresh lemon juice
  • 1/2 cup extra virgin olive oil

Dressing Instructions:

  • In a food processor, place all dressing ingredients.
  • Pulse to make pesto, scraping sides with a rubber spatula.
  • Blend until creamy. If you are using a blender, add extra olive oil if needed.
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Store it Smart

Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.

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