Pesto Chicken Salad

1. 1

   Combine pesto and vinegar in a small bowl. Brush 1/2 over chicken and tomatoes. Reserve remainder.

2. 2

   Preheat a lightly greased grill plate over high heat. Cook tomatoes for 2-3 mins, until just softened. Set aside. Add chicken and cook for 6-8 mins, until cooked through and browned. Set aside, cover and let rest for 5 mins then slice thickly.

3. 3

   Combine tomatoes, chicken and baby arugula in a large bowl. Add oil and remaining pesto and toss to combine. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.