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