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Chicken Pesto Spinach Salad
Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
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Course
Salad
Servings
4
people
Ingredients
1x
2x
3x
1
package
Fresh Express Baby Spinach
4
chicken breasts
boneless and skinless
Your favorite Balsamic Vinaigrette dressing
2
cups
frozen peas
thawed
1
cup
Feta cheese
crumbled
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
Instructions
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 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.
Keywords
Chicken, Plant-based, Protein, Regional & Ethnic, Salads, Soy Free, Spinach