Marinated Pesto Chicken Salad with Basil Balsamic Vinaigrette

 


In a salad slump? Bored with the basics? Can’t stand the thought of another listless, leafy green? Great! It’s time for a beautifully dressed, light, and bright salad that will reignite your love for a fiber-full lunch or dinner that doesn’t disappoint!



THE PREPARATION

 

2 tablespoons basil pesto

¼ cup balsamic vinaigrette

1 teaspoon olive oil

6 ounces chicken breast

4 cups mixed spring greens

1-ounce fresh mozzarella, sliced

¼ medium avocado, diced

80 g (6 whole) cherry tomatoes

1 tablespoon fresh basil, chopped, to garnish

 

THE EXECUTION

 

1. Prepare the marinade dressing by combining the pesto, balsamic vinegar, and olive oil in a small bowl.

 

2. Reserve some of the marinade to use for the salad dressing and pour the rest over the chicken breast. Cover and place in the refrigerator and allow the chicken to marinate for at least 20 minutes.

 

3. While the chicken marinates, prepare your salad vegetables and assemble your salad base. Begin with a layer of green followed by the fresh mozzarella, diced avocado, and tomatoes.

 

4. Once the chicken has marinated, heat a medium sized pan with then add some olive oil.

 

5. Swirl the pan to distribute the oil and place the chicken in the pan. Sear on each side for 7-10 minutes. Only turn the chicken once. Make sure the internal temperature reaches 165F for safety!

 

6. Slice the chicken breast and place on the prepared salad.

 

7. Dress with the remaining pesto balsamic and some chopped fresh basil.

 

This makes a total of 2 servings of Marinated Pesto Chicken Salad with Basil Balsamic Vinaigrette. Each serving comes out to be 306 Calories, 16.34g Fat, 6.74g Net Carbs, and 25.77g Protein.


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