Serves 4

Salad Ingredients:
1 package Fresh Express Baby Spinach
4 boneless, skinless chicken breasts
2 cups frozen peas, thawed
1 cup Feta cheese, crumbled
Your favorite balsamic dressing (for chicken marinade)

Pesto Dressing Ingredients:
1 cup roasted almonds
1 bunch basil, chopped
3 Tbsp. Italian parsley, chopped
2 cloves garlic, diced
3 Tbsp. Asiago cheese, grated
1 tsp. salt
1 tsp. black pepper
1/2 cup rice vinegar
1 Tbsp. fresh lemon juice
1/2 cup extra virgin olive oil

Preparation:

Chicken
Place chicken breasts in medium bowl. Pour in balsamic vinaigrette and toss to coat. Let sit for 20 minutes to an hour. When grill is hot, cook chicken on both sides until done. Move cooked chicken to a warm plate. Set aside for 10 minutes.

Dressing
In food processor, place all dressing ingredients. Pulse to make pesto, scraping sides with rubber spatula. Blend until creamy. Note: If you use a blender, add a little extra olive oil if needed.

Salad
Place greens into a large salad bowl. Toss with pesto dressing and thawed peas. Mix well and serve on four plates. Slice chicken breast and lay on top of salad. Sprinkle with crumbled cheese and almonds.