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Chicken Artichoke Spinach Salad with Pesto Vinaigrette

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.

Ingredients:

  • 4 cups of fresh spinach (about 16 oz)
  • 1 (12 oz) jar of marinated artichokes
  • 4 oz Castelvetrano Olives (or other favorite olives)
  • 1 lb mini gold potatoes
  • 1 lb chicken breast
  • Your favorite dressing or DIY

[DIY Pesto Vinaigrette]

Directions:

  1. 🔪 Veg Prep
    1. Halve olives.
    2. Halve or quarter artichokes if needed.
  2. Potatoes
    1. Clean and halve or quarter potatoes into bite size pieces.
    2. Place potatoes + a heavy sprinkle of salt in a pot, covered with water, over high heat and boil over high heat until they can easily be pierced with a knife. About 15 minutes, depending on how large your chunks are.
    3. Drain the potatoes in a colander and rinse with cold water until cooled.
  3. 🔪 Chicken (if you have a sous vide machine - find directions here)(chicken can be cooked ahead and refrigerated)
    1. Cut chicken into 1 inch cubes.
    2. Season chicken all over with salt and pepper, + any dried seasoning you want. Or if you have any extra pesto, use that to season the chicken!
    3. Warm a pan over medium heat with a tablespoon of oil.
    4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
  4. 🔪 Serve
    1. Place spinach in meal prep containers if making ahead.
    2. Top with olives, artichokes, potatoes, and chicken (make sure the chicken and potatoes are cooled if you’re making salads ahead of time).
    3. Just before eating, toss with your favorite dressing or optional [Pesto Vinaigrette].