Creamy Pesto Chicken Salad

with grilled corn and onion

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
A note about serious food allergies

You've got the grill all ready for its yearly hibernation, but hold off: there's one more meal that deserves the charcoal and grates treatment before the summer is over. This chicken salad, which unlike 99.9% of the ones you consumed this summer, is calorie-conscious, carb-conscious, and 100% delicious. Chicken dusted with ranch flavor, combined with freshly grilled vegetables like asparagus and corn, and tossed with a herbaceous pesto dressing that adds the perfect finishing touch. The grill will be thanking you for having such a delicious end to its season.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 1 Red Onion
  • 5 oz. Asparagus
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Sour Cream
  • Info
    ½ oz. Mayonnaise
  • Info
    2 Tbsp. Basil Pesto
  • Info
    1 tsp. Powdered Ranch Seasoning
  • 5 oz. Baby Spinach
  • ½ oz. Potato Sticks
  • Nutrition (per serving)

  • Calories
    572
  • Carbohydrates
    24g
  • Fat
    33g
  • Protein
    44g
  • Sodium
    1665mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel husk off corn. Peel onion and slice into ¼" rounds. Trim woody ends off asparagus. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Grill the Chicken
    2

    Grill the Chicken

    When using an outdoor grill with enough room, feel free to cook all elements at once. Drizzle chicken with 1 tsp. olive oil. Place chicken on hot grill and cook until charred and reaches a minimum internal temperature of 165 degrees, 6-8 minutes per side. Remove from grill and keep grill over medium heat. Let chicken rest 5 minutes, then slice into ¼" slices. Brush with ranch-olive oil mixture (made while chicken cooks). While chicken grills, make dressing.

  • Step 3 - Make Dressing and Ranch-Oil Mixture
    3

    Make Dressing and Ranch-Oil Mixture

    Combine sour cream, mayonnaise, pesto, 2 tsp. water, and a pinch of salt in a mixing bowl. Set aside. Combine ranch seasoning, 1 Tbsp. olive oil, and a pinch of salt in another mixing bowl. Set aside.

  • Step 4 - Grill the Vegetables
    4

    Grill the Vegetables

    Drizzle vegetables with 2 tsp. olive oil. Place corn on hot grill and turn occasionally until charred and tender, 3-5 minutes per side. Remove from grill. Place onion on hot grill and flip occasionally until charred and tender, 2-4 minutes per side. Remove from grill. Place asparagus on hot grill and turn occasionally until charred and tender, 1-3 minutes per side. Remove from grill.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Once corn is cool enough to handle, carefully remove kernels from cob. Cut asparagus into 1" pieces. Add spinach and chicken to bowl with dressing and toss to coat. Plate dish as pictured on front of card, topping salad with vegetables and potato sticks. Bon appétit!