Pesto Chicken Salad
- SERVES
- 4
- COOK TIME
- 10 Min
When you team prepared pesto sauce with chicken strips, colorful peppers and fresh spinach, it's a perfect match for lunch or a light dinner.
What You'll Need
- 3 medium-sized bell peppers (1 each red, yellow and green), cut into thin strips
- 2 tablespoon olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup prepared pesto sauce
- 1/2 cup mayonnaise
- 1 (10-ounce) package fresh spinach, trimmed and torn into bite-sized pieces
What to Do
- In a medium bowl, toss bell pepper strips with 1 tablespoon oil; coat well.
- Preheat a large grill pan or skillet over medium heat. Add peppers and grill 4 to 5 minutes, or until crisp-tender and just starting to brown, turning occasionally.
- Meanwhile, in the same bowl, toss chicken strips with remaining 1 tablespoon oil, the salt, and black pepper. Remove bell peppers from pan and set aside.
- Grill chicken 3 to 4 minutes per side, or until no pink remains.
- In a large bowl, combine pesto sauce and mayonnaise; mix well. Add spinach and toss to coat. Place on serving platter and top with grilled peppers and chicken. Serve immediately.