Rosemary Pesto Chicken Salad

“Rosemary Pesto”~
handful of fresh spinach leaves    
1/4 cup sunflower seeds
1/8 cup walnuts
large clove of garlic
sea salt and pepper to taste
1 T rosemary
1 tsp dried parsley

Mix above in food processor with EVOO until paste forms.

Place chicken breasts on aluminum foil and cover in pesto sauce.  Toss it on the grill and cook.

Salad ingredients~

spinach – tossed with lemon vinaigrette (fresh lemon juice (1/2 lemon), EVOO (2T), sea salt, and ground pepper) *makes enough dressing for 3 large salads
crumbled feta
roasted sweet potatoes – finely diced and topped with EVOO, S&P for 30mins at 350
sunflower seeds
pesto chicken

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About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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