Parsley Rosemary Pesto Chicken Spring Green Salad

Ingredients

• 16 ounces boneless, skinless chicken breasts cut into 1 inch chunks
• ½ C toasted salted almonds, rough chopped
• 3 regular sized yellow potatoes, cubed
• 2 small – regular yellow squash
• 20 sprigs of thin asparagus
• 3-4 C spring greens
• ½ pint fresh raspberries
• 1 small clove garlic
• 2 T salted butter
• 6 +/- T olive oil divided
• 3 T rice wine vinegar
• 2 t kosher salt
• ¼ t black cracked pepper
• Extra salt and pepper to taste
• 1 ½ C flat leaf parsley, leaves only
• 1 T fresh rosemary
• 1/3 C buttermilk
• 1 T honey