Pesto Chicken Salad with Spring Mix

March 31, 2014 Recipes


  • 4 tablespoons extra virgin olive oil, divided
  • 2 skinless, boneless chicken breast halves (or leftover cooked chicken, shredded)
  • ¼ cup pesto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoons honey
  • Salt and pepper to taste
  • 1 (11oz) package of Simple Beginnings Spring Mix
  • 1 Simple Beginnings celery stalk - thinly sliced on the diagonal
  • 1 small cucumber - thinly sliced 
  • ¼ red onion - thinly sliced


  • Heat 1 tablespoon of the olive oil in a saute pan over medium heat. Cook chicken breast 10 minutes on each side until cooked through (until juices run clear). Remove chicken from skillet and shred when cool enough to handle. Return shredded chicken to skillet and mix in pesto sauce. Continue cooking just until sauce is heated through.
  • Whisk together remaining 3 tablespoons of olive oil, balsamic vinegar and honey. Season with salt and pepper.
  • In a large serving bowl or platter, toss the spring mix, celery, cucumber and onion. Drizzle the dressing over the salad and toss to combine. Top with pesto chicken and serve.