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Roasted chicken and pesto salad

This recipe calls for walnuts, but you can substitute your favorite variety.

"Packed with greens, this is perfect for a clean Monday lunch," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try it as part of a meal prep plan or on its own.

This recipe is part of our meal prep series for July. Click here for all the details.


Ingredients

3 tablespoons pesto
6 cherry tomatoes
1 cucumber
¼ cup raw activated walnuts
3 cups arugula
¼ avocado, chopped

Directions

1.
Slice chicken breast or chop into cubes.
2.
Place chicken in an airtight container topped with pesto.
3.

Place tomatoes, cucumbers, and walnuts in the bottom of a salad container and top with arugula. 

4.

Place avocado in a small airtight container.

Directions

1.
Add pesto chicken and avocado to your salad container.
2.

Dress salad with a lemon wedge and rosemary oil from the condiment kit. Shake or toss to combine.