Pesto Chicken Salad

Pesto Chicken Salad with Ricotta and Peas

Pesto Chicken Salad

for

with Ricotta and Peas

Prep Time: 35 mins Calories: (per serving)665

Carbs: 48g Fat: 36g Protein: 45g Sodium: 310mg

Contains Chicken

Gluten Free

Contains Dairy

Contains Tree Nuts

Low Carb

Dietitian Approved

Customer Favorite!
4.2 of 5 stars

A bright pea duo salad coated in a honey-shallot dressing makes the perfect complement to pesto-marinated chicken breast with lemon and grilled scallions. It's light, yet sweet, hearty, and flavorful. You can cook the chicken and scallions on the grill, if desired. Best of all, the honey, ricotta cheese, and pesto are Wisconsin-made <3

Enjoy, Madisonians!

Dietitian Juli says, "This meal is high in protein and potassium!"

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Marinate Chicken

Photo based on 2-serving recipe

Marinate Chicken

Add 2-3 inches water and generous amount of salt to large pot, bring to boil over high heat (in prep for step 4)

Rinse chicken and pat dry

Rub chicken all over with ½ of the pesto (save the rest for later)

Let sit for 10 minutes

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Wash and dry all produce

Peel and mince shallot

Halve lemon

Pick tarragon leaves, discard stems

Trim and discard roots of green onions

De-core lettuce, then tear leaves into bite-size pieces

Tip:To be eco-conscious, we do not wrap the lettuce. You may have to peel and discard (or compost!) the outer layer of lettuce, if wilted.

Cook Chicken

Photo based on 2-serving recipe

Cook Chicken

Coat skillet with 1 tablespoon olive oil over medium-high heat

Add chicken and green onions, cook until internal temperature of chicken is 165 degrees, 4-5 minutes each side

(work in batches or use 2 skillets if necessary)

-For vegan chicken variation: Cook on skillet until warmed

Alternative:Cook on the grill instead!

Steam Peas

Photo based on 2-serving recipe

Steam Peas

When water in pot is at a full boil, add pea pods and peas into colander and place in pot of boiling water to steam

Cook until bright green, 2 minutes

Rinse peas under cold water to stop cooking, set aside

Make Pea Salad

Photo based on 2-serving recipe

Make Pea Salad

In large bowl, whisk juice of

lemon (watch out for seeds!), honey, shallot, tarragon, and

tablespoons olive oil

Add salt and pepper, as desired

Toss in lettuce, pea pods, and green peas

Plate

Plate pea salad, dot with ricotta cheese

Add chicken and green onions

Top chicken with remaining pesto

Squeeze remaining lemon over chicken

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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