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4 servings



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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