Pesto Chicken Citrus Quinoa Salad
This colorful and vibrant salad is awash in colors and textures and perfect for an elegant lunch or light dinner.
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Servings: 2
Equipment
- Blender/food processor
- Baking Sheet
Ingredients
Baby Spinach Pesto Chicken
- 2 cups baby spinach
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp minced garlic
- 1/2 cup pine nuts
- juice of 1 orange
- 1/2 cup Tangerine Olive Oil
- 2 chicken breasts
Citrus Salad Dressing
- 1 tbsp Tangerine Olive Oil
- 1 tsp honey
- pinch of salt
- 2 tbsp Sparkling Citrus Vinegar
- 1/2 orange, juiced
Salad
- pesto chicken, cubed
- 2 cups lettuce leaves
- 1 tbsp pine nuts
- 1 orange, segmented
- 1/2 cup sugar snap peas, trimmed
- 1/8 cup fresh basil
- 1 cup cooked quinoa
- 1 cup microgreens
- 1 avocado, sliced
Instructions
Baby Spinach Pesto Chicken
- Preheat the oven to 375.
- Spray a baking sheet with non-stick cooking spray and place chicken on baking sheet. Set aside.
- Add all of the remaining ingredients to a blender or food processor. Blend until smooth and fully combined.
- Baste chicken with the pesto. Bake chicken for 20-30 minutes depending upon the size of the chicken. Internal temp should be 165.
- Allow chicken to cool.
Citrus Salad Dressing
- Add dressing ingredients to a bowl. Whisk until completely incorporated.
- You can also add ingredients to a mason jar and shake to combine.
Salad
- Starting with your layer of lettuce, assemble salad on two plates. Add your remaining ingredients and drizzle with dressing. Enjoy!
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