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.
- Slice chicken breast or chop into cubes.
- Place chicken in an airtight container topped with pesto.
Place tomatoes, cucumbers, and walnuts in the bottom of a salad container and top with arugula.
Place avocado in a small airtight container.
At Your Desk:
- Add pesto chicken and avocado to your salad container.
Dress salad with a lemon wedge and rosemary oil from the condiment kit. Shake or toss to combine.