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Smart Pesto Chicken Breasts Salad
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Smart Pesto Chicken Breasts Salad

Smart Pesto Chicken Breasts Salad

with Baby Spinach and Toasted Almonds

Juicy roasted chicken sits on a generous pile of baby spinach and toasted almonds. Crispy cucumbers and juicy tomatoes bring the best of summer's produce to every bite!

Tags:
Carb Smart
Allergens:
Milk
Sulphites
Almonds/Amandes

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

113 g

Baby Spinach

66 g

Mini Cucumber

80 g

Tomato

¼ cup

Basil Pesto

(Contains Milk)

2 tbsp

Italian Dressing

(Contains Milk)

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

28 g

Almonds, sliced

(Contains Almonds/Amandes)

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories460 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate12 g
Sugar4 g
Dietary Fiber5 g
Protein45 g
Cholesterol124 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Whisk
Measuring Spoons
Large Non-Stick Pan
Paper Towel

Instructions

Prep
1

Wash and dry all produce. Thinly slice cucumber.Cut tomato into 1/4-inch pieces.

Marinate veggies
2

Add vinegar, Italian dressing, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add cucumber and tomato to bowl and toss to coat.

Toast almonds
3

Meanwhile, heat a large non-stick pan over medium heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.Carefully wipe pan clean.

Cook chicken
4

Pat chicken dry with paper towels.Season chicken all over with Mediterranean Spice Blend, salt and pepper.Heat the same pan (from step 3) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**

Finish and serve
5

Using two forks, flake chicken into bite-sized pieces. (NOTE: You can also use a knife to do this!)Add spinach to bowl with veggies. Toss to coat.Divide salad and chicken between plates. Drizzle pesto over top.Sprinkle almonds over top.

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