Ingredients
FOR THE BASIL PESTO VINAIGRETTE
1/2 cup store-bought Basil Pesto
1/4 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
Salt and fresh ground pepper to taste
FOR THE CHICKEN
1 pound 4 pieces boneless skinless chicken breasts
FOR THE ANTIPASTO SALAD
4 cups chopped Romaine lettuce
1 cup cherry tomatoes halved
8 ounces fresh mozzarella cheese balls
1 cup pickled pepperoncini

Instructions
FOR THE BASIL PESTO VINAIGRETTE
In a bowl combine pesto, olive oil, vinegar, and lemon juice; add salt and pepper to taste and whisk until combined.
FOR THE CHICKEN
Pour half of the vinaigrette in a Ziploc bag and place the other half in the fridge.
Add the chicken breasts to the Ziploc bag, seal it, and shake it all up until well combined.
Place in the fridge for 30 minutes, or for up to 2 hours.
When ready to cook, preheat the grill to 400F.
Brush grill grates with olive oil.
Remove chicken breasts from marinade and place them on the hot grill; cook without touching until the chicken breasts start getting some grill marks, about 5 minutes.
Turn the chicken breasts over, cover the grill, and let finish cooking, about 7 more minutes, depending on the thickness of the chicken.
Chicken is done when a meat thermometer registers 165 degrees Fahrenheit.
Remove chicken from grill; cover and let rest for 5 minutes before cutting.
FOR THE ANTIPASTO SALAD
In the meantime, prepare the salad and transfer the chopped lettuce to a large salad bowl.
Top lettuce with tomatoes, cheese, and pepperoncini.
Cut the chicken breasts into strips and add to the salad.
Pour the remaining basil pesto dressing over the salad; toss to combine.
Serve.

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