If you’re like me and have leftover strawberries in your fridge [it’s peek strawberry season so I recommend you take advantage while you can] today’s quick & easy recipe is for you. Today’s recipe features pesto chicken and strawberries over mixed greens! This salad is packed with flavor and is a perfect summer lunch or dinner!
PESTO CHICKEN & STRAWBERRY SALAD
YOU WILL NEED:
1 cooked chicken tender, shredded
2 tablespoons store-bought pesto
2 tablespoons cooked sweet potato, cubed
2.5 tablespoons quinoa, cooked
1/2 strawberry, diced
1/8 teaspoon pepitas seeds
1/4 cup mixed greens
1.5 tablespoons store-bought pesto
1 teaspoon olive oil
1/4 teaspoon red wine vinegar
1/8 teaspoon black pepper
DIRECTIONS:
1. Preheat oven at 400°F & bake sweet potato cubes for 20-25 minutes or until tender. Let cool
2. Put shredded chicken in a medium bowl with pesto; mix throughly. Add strawberry, pepitas seeds, diced sweet potato, cooked quinoa & mixed greens to the bowl
3. Make pesto dressing by combining pesto, olive oil, red wine vinegar & black pepper to bowl; mix throughly
4. Add dressing to salad; mix throughly & enjoy at room temperature
Looking for more quick & easy recipes? Check out our previous quick & easy recipe blog posts.