GRILLED CHICKEN SALAD with BASIL DRESSING Basil, Garlic & Pine Nut Pesto
Serves 4
4 tablespoons Basil, Garlic & Pine Nut Pesto
¼ cup water
3 tablespoons EVOO
3 to 4 tablespoons plain Greek yogurt
½ teaspoon black pepper, divided
1 pound chicken tenders
¼ cup Traditional Italian Oil
8 cups mixed baby greens
1 small red onion, chopped
8 plum tomatoes, quartered
8 ounces fresh mini mozzarella balls
1. Sprinkle chicken tenders with ¼ teaspoon black pepper. Place chicken and Traditional Italian Oil in a re-closable plastic bag, refrigerate for 30 minutes.
2. In a small bowl combine Basil, Garlic & Pine Nut Pesto, ¼ teaspoon black pepper, water and EVOO, let stand 15 minutes. Stir in the yogurt and refrigerate.
3. In a mixing bowl, combine greens, onion, tomatoes and mozzarella balls.
4. Grill or sauté chicken until no longer pink. Cool slightly and cut into strips. Add chicken to greens. Toss with dressing and serve immediately.