Chicken Pesto Spinach

Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad. Serves 4
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.

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.