Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes

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READY IN: 20mins
Recipe by philip dreger

From Wine Bar Food

Ingredients Nutrition


  1. Coat the chicken breast with olive oil and season with salt and pepper.
  2. Arrange on grill and cook until cooked through.
  3. Remove chicken breast from grill and set aside to cool.
  4. When cool enough to handle, thinly slice the breasts.
  5. Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
  6. Mix well to combine, season to taste with salt and pepper.
  7. Serve or store covered in fridge for up to a day.
  8. For the pesto.
  9. Combine basil, garlic, pine nuts and salt in a blender or food processor.
  10. Process until pureed.
  11. Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
  12. Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

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