Pesto Chicken Salad

Last updated: April 2018

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


  • 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


  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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Nutrition facts

Per Serving

  • calories: 231
  • carbohydrates: 4.9
  • fat: 7.86g
  • potassium: 849mg
  • protein: 33g
  • saturated fat: 1.3g
  • sodium: 339mg
Photograph by Kelly Dabel. All rights reserved. Used with permission.

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