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Spinach Pesto & Chicken Salad


  • Author: Erica Jones, MHS
  • Yield: 4 1x


  • 2 chicken breasts (cut into strips)
  • Salt and pepper to taste
  • Coconut oil
  • 1 8.5 oz. jar of sundried tomatoes (( you won’t use the whole thing ))
  • 1 cup cooked white kidney beans
  • ½ cup pumpkin seeds (( I toast mine on the stove top for a few minutes ))
  • 2 avocadoes (sliced)
  • Mixed Greens (for 4 salads)
  • 1 batch of spinach basil pesto (see below)


  • 2 garlic cloves
  • ½ tsp. sea salt
  • ¼ cup sunflower seeds
  • 1/3 cup pine nuts
  • 3 tbsp. olive oil
  • Huge handful of basil leaves
  • 2 handfuls of fresh spinach


  1. Season chicken strips with salt and pepper. I also like to sprinkle on dried oregano or my favorite organic All Purpose Seasoning.
  2. Heat a large pan over medium heat. Add the coconut oil. Once the pan is hot, add the chicken strips and cook completely through – 5 to 6 minutes per side.
  3. While the chicken is cooking prepare the pesto. Add the garlic to a food processor and mince. Add the remaining ingredients (minus the leaves) and process until smooth.
  4. Add the spinach and basil. You may need to scrape the sides a couple of times during the processing.
  5. Once the chicken is completely cooked, set it aside. Divide the greens amongst 4 bowls. Arrange each ingredient on top of each salad (4 to 5 sundried tomatoes, ¼ cup of beans, 2 tbsp. of pumpkin seeds and half of an avocado).
  6. Top with a spoonful of pesto. You can serve the salad with the pesto as “dressing” or use a dressing of your choice.