Chicken Pesto Spinach

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  • Yield: 4 servings
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Salad Ingredients:

1 pkg Fresh Express® Baby Spinach

4 chicken breasts, no bone/skin

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 Tbsp Italian parsley, chopped

2 cloves garlic, diced

3 Tbsp Asiago cheese, grated

1 tsp salt

1 tsp black pepper

1/2 cup rice vinegar

1 Tbsp fresh lemon juice

1/2 cup extra virgin olive oil

Marinate the Chicken:

Place chicken breasts in medium bowl.

Pour vinaigrette & toss to coat.

Let sit for 20 mins to an hour.


  1. Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
  1. Grill the Chicken:
  2. When grill is hot, cook chicken on both sides.
  3. Take chicken up onto a warm plate.
  4. Set aside for 10 minutes (it will finish cooking).
  5. Make the Dressing:
  6. In food processor, place all dressing ingredients.
  7. Pulse to make pesto, scraping sides w/ rubber spatula.
  8. Blend until creamy.
  9. Note: If you use a blender, add extra olive oil if needed.
  10. Make the Salad:
  11. Place greens into a large salad bowl.
  12. Toss with pesto dressing & thawed peas.
  13. Mix well & serve on 4 plates.
  14. Slice chicken breast & lay on top of salad.
  15. Sprinkle with crumbled cheese & almonds.