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.

Instructions

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