Chicken Pesto Salad with Spinach

Ingredients

Chicken (fillet) 2

Spinach 1000 g

Almonds 1/4 cup

Parmesan cheese 1/4 cup

Garlic 2 cloves

Olive oil 1/3 cup

Celery (stalks) 2

Canned white beans 400 g

Cherry tomatoes 110 g

Salt

Pepper

In a blender, blend 230 g of spinach until smooth, along with the almonds, cheese, garlic, salt, and pepper (to taste). Finally, add the olive oil and mix thoroughly.

Bring the water to a boil and cook the chicken breasts for about 20 minutes.

 

Take the salad out onto a plate and let it cool completely. Then tear it into pieces by hand (separate the layers).



Toss the chicken with the pesto sauce in a salad bowl. Add the chopped celery, beans, and tomatoes. Mix thoroughly.



Serve the salad on a bed of the remaining spinach.

Enjoy!