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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
