The Scott Salad

This could also be titled The Monday Salad, as we have made it the past 4 Mondays I think. But Scott Salad is more appropriate because he is addicted to it. No like he starts twitching on Mondays he wants it so bad…and this is a guy who is obsessed with cheeseburgers. So ya it’s a tasty salad! The dressing is just pesto (same as my Pesto Salmon Salad), and I really think making the pesto homemade or at least buying a really good one is key. Other than that, this is what we put in it! Sorry there’s no video but there’s not much to watch here! Try it for yourself and see if you’ll be as addicted!

1 bag baby spinach

2 boneless skinless chicken breasts, diced (OR 1/2 a rotisserie chicken, shredded)

1 red onion, sliced

2 TBSP balsamic vinegar

1 avocado, diced

1/2 container of crumbled blue cheese (or feta if you’re a blue hater)

Handful of pine nuts

1 can white beans (like Cannellini)

Dried Cranberries or Pomegranate Seeds if you have them?

1 cup (about) of Homemade Pesto *see recipe on my website

In a large frying pan over medium-high heat, add the balsamic vinegar and onions. Cook for about 10 minutes, stirring occasionally, until they look like caramelized onions. Pour into a large salad bowl.

In the same pan over medium heat, add a TBSP or 2 of olive oil. Add the diced chicken and some salt and pepper. Cook for about 6-8 minutes, stirring often, until the chicken is cooked through (but not overcooked!! So watch it and cut a piece in half every so often to check!). Once chicken is cooked, put it into a small bowl and toss with a generous amount of pesto.

Add the chicken and the remaining ingredients to the large salad bowl with onions. Toss together. The salad will be “wet” enough at this stage because of the pesto chicken and the onions, but I like to add another little spoonful of pesto to toss it all together!

*Makes 2 large or 4 small bowls