
Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette
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
Learn how to make this recipe at Diethood