Poached Chicken Pesto Salad

Steps

• 1

  Bring a pot of salted water to a boil. Add the chicken and boil until cooked all the way through, 20 minutes. Transfer to a plate or boil and let cool. Once cooled, shred with your fingers.

  
• 2

  In the meantime, place 2 cups spinach in a food processor. Add the almonds, cheese, garlic, salt and pepper. Pulse a few times. With the motor running, add the oil in a thin stream.

  
• 3

  Toss pesto with shredded chicken. Add the celery, beans and tomatoes. Give another toss.

  
• 4

  Serve chicken pesto mixture over the remaining 4 cups of spinach, equally divided onto 4 plates.