Pesto Chicken Salad

Fresh, light and ultra protein-packed, this delicious savory salad is perfect for lunch or dinner and can be easily prepped in advance for on-the-go!

Servings: Makes 2

Ingredients

• 1 chicken breast, boneless, skinless
• 4 cups baby spinach leaves
• 1/2 red bell pepper, diced
• 2 Tablespoons red onion, sliced
• 2 tsp fresh lemon juice
• 1/8 tsp salt
• 2 Tablespoons Pesto

Directions

1. Preheat oven to 450'F
2. Lightly sprinkle chicken on both sides with a pinch salt and roast on a baking sheet for 25-30min or until it reaches an internal temperature of 165F.
3. While chicken is roasting, prepare salad. Add spinach, bell pepper and onion to a bowl and toss with lemon juice and salt.
4. Let cooked chicken rest for 5 min then shred using two forks. Toss chicken in pesto sauce until well coated. Divide greens into two portions, top each with pesto chicken and serve.

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