Smart Pesto Chicken 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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
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)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Thinly slice cucumber. Cut tomato into 1/4-inch pieces.
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.
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.
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.**
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.
