Creamy Pesto Chicken Salad

with ranch 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

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
    577
  • Carbohydrates
    21g
  • Fat
    33g
  • Protein
    44g
  • Sodium
    1653mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel husk off corn and rinse. 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

    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) onto chicken. While chicken grills, make dressing.

  • Step 3 - Make the Dressing
    3

    Make the Dressing

    Add sour cream, mayonnaise, pesto, 2 tsp. water, and a pinch of salt to a mixing bowl. Stir to combine. Set aside. In another bowl, combine ranch seasoning, 1 Tbsp. olive oil, and a pinch of salt. 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. If your grill permits, feel free to grill all vegetables at once.

  • 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. In a mixing bowl with dressing, add spinach and chicken and toss to coat. Plate dish as pictured on front of card, topping salad with vegetables and potato sticks. Bon appétit!