1 lb chicken filets
1/3 cup sun-dried tomato pesto
1/2 tsp 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 fresh lemon juice
4 Tbsp extra virgin olive oil
sea salt to taste
1/4 cup torn fresh basil
1/4 cup toasted pine nuts
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 170F. 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.
Grill method: Preheat the grill to 400F. Grill the chicken for 2-3 minutes per side or until the chicken reaches 170F.