Pesto Chicken Avocado Salad
Grilled pesto chicken, fresh avocado & cherry tomatoes top this healthy, easy, gluten free salad recipe, perfect as an entree, side dish or for meal prep!
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ cup basil pesto, click link for homemade recipe
- 4 cups spinach leaves
- ½ cup red onion, thinly sliced
- ¼ cup balsamic vinaigrette
- 1 cup cherry tomatoes, quartered
- 1 California Avocado, thinly sliced
- 1 tbsp basil pesto
- ½ tsp black pepper, fresh cracked
Instructions
- Slice each chicken breast horizontally through the middle.
- Toss the chicken with the basil pesto.
- Place the chicken on an outdoor or indoor grill, or grill pan and grill for 6 minutes per side.
- Remove the chicken from the grill and let rest for 10 minutes.
- While the chicken is resting, toss the spinach leaves and red onions with the balsamic vinaigrette.
- Place in a large bowl and top with the cherry tomatoes and avocado.
- Slice the chicken and place it on top of the salad.
- Drizzle the salad with 1 tbsp basil pesto and top with fresh cracked black pepper.
Notes
If a grill is not available, simply cook the chicken on the stove over medium heat in large cast iron skillet, or the heaviest skillet available.
If meal-prepping this recipe, keep the dressing in a small container on the side until right before serving the salad.
This salad serves 2 as an entree or 4-6 as a side dish.
Nutrition Facts
Calories 753kcal (38%)Carbohydrates 21g (7%)Protein 54g (108%)Fat 50g (77%)Saturated Fat 8g (40%)Cholesterol 148mg (49%)Sodium 687mg (29%)Potassium 1882mg (54%)Fiber 9g (36%)Sugar 6g (7%)Vitamin A 6980mg (140%)Vitamin C 49.6mg (60%)Calcium 162mg (16%)Iron 3.7mg (21%)
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