Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette

Diethood
50 min Prep: 30 min Cook: 20 min
Serves: 6 Save

Ingredients (13)

  • 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
  • FOR THE CHICKEN:
  • 1 pound 4 pieces boneless skinless chicken breasts
  • FOR THE ANTIPASTO SALAD:
  • 4 cups chopped Romaine lettuce
  • 1 cup cherry tomatoes
  • 8 ounces fresh mozzarella cheese balls
  • 1 cup pickled pepperoncini

Directions

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