Preparation Time: 20 minutes prep time + 3 hours marinating time
Cook Time: 25 minutes
Cut: Boneless chicken
1 lb (450 g) chicken filets
1/3 cup (80 ml) sun-dried tomato pesto
1/2 tsp (2.5 ml) dried basil
1 package (142 g) baby greens (arugula, spinach, or mixed)
1 container (600 g) mixed cherry tomatoes, halved
1 medium red onion, thinly sliced
3 Tbsp (45 ml) fresh lemon juice
4 Tbsp (60 ml) extra virgin olive oil
Sea salt to taste
1/4 cup (60 ml) fresh basil, torn
1/4 cup (60 ml) toasted pine nuts
Grill method: Preheat the grill to 400F. Grill the chicken for 2-3 minutes per side or until the chicken reaches 170F.
Combine the chicken, tomato pesto and dried basil in a re-sealable bag. Close bag and gently turn it until chicken is well coated with pesto. Refrigerate chicken for 3 hours or overnight.
Preheat oven 400F.
Arrange chicken on a lightly greased wire rack over a baking dish. Roast uncovered for 25 minutes or until chicken reaches 165F (74C). Remove from heat, cover loosely and let stand 5 minutes.
Put the greens, tomatoes and onion in a large serving bowl. Drizzle with lemon juice and olive oil and gently toss the salad to combine.
Season with salt and add the basil and pine nuts; toss again. Top salad with chicken. Serve with crusty bread.