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

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READY IN: 20mins
SERVES: 4
YIELD: 1 recipe
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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