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Fresh Chicken Salad with Baby Greens
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Satisfying salad perfect alone or as a side, pairs well with leftover chicken.
Ingredients:
  • 2 tablespoons extra virgin olive oil, divided
  • 2 skinless, boneless chicken breast halves
  • 0.25 cup pesto sauce
  • 3 cups mixed baby greens
  • 1 medium red bell pepper, sliced
  • 1 small cucumber, sliced
  • 0.25 red onion, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • salt and pepper to taste
Instructions:
  • - Heat up a skillet with a generous drizzle of olive oil over medium heat until it's sizzling. - Sear the chicken breast in the skillet, cooking for 10 minutes on each side until the juices run clear. - Take the chicken out, shred it, then return it to the skillet. - Stir in the pesto sauce and cook briefly until the sauce is heated through.
  • In a bowl, combine greens, chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss well and serve.

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