Name: Chicken Pesto Spinach
Yield: 4 servings
Ingredients: 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.

Directions

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.

Chicken Pesto Spinach

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