Baked Pesto Chicken
Spinach-Apple Salad with Walnut Dressing
Ingredients
- ½ lb chicken tenderloins
- 2 Tbsp mayonnaise
- 1 Tbsp pesto
- 2 Tbsp freshly grated Parmesan cheese
- 1 green onion, minced
Instructions
- Preheat oven to 350°F. Arrange chicken in a greased 8-inch baking dish.
- Mix together mayonnaise, pesto, cheese, and onion in a small bowl. Spread on chicken. Cover loosely with foil.
- Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- ¼ red onion, thinly sliced
- ¼ cup chopped apple
- ¼ cup chopped walnuts
- 1½ Tbsp apple cider vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
Side Dish Instructions
- Combine spinach, onion, and apple in a bowl.
- Cook nuts in a small dry skillet over medium-low heat until toasted and fragrant; stir in vinegar. Remove from heat; slowly stir in oil and salt. Pour warm dressing over salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
295
|
235
|
530
|
| Fat (g) | 19 | 23 | 42 |
| Sat. Fat (g) | 4 | 3 | 7 |
| Protein (g) | 29 | 3 | 32 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 341 | 268 | 609 |
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