Pesto Chicken Over Greens

Thanks to a conversation with my friend Tammi, I made my first batch of basil pesto sauce tonight. I decided to toss it with grilled chicken and serve over mixed greens for a delicious salad. I looked at several recipes before attempting my new sauce and this is what I came up with!

Ingredients for basil pesto sauce:
3 cups basil leaves
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup pine nuts
1 cup olive oil
salt & pepper to taste



Directions:
Put basil leaves, garlic, Parmesan cheese and pine nuts in blender. Slowly pour in olive oil and blend until smooth. Transfer to bowl. Add salt & pepper to taste.

You can either grill or pan saute a few boneless, skinless chicken breasts. Once thoroughly cooked, chop into chunks and mix with several (large) heaping spoonfuls of basil pesto sauce.

For the salad, I filled a bowl with Romaine lettuce. I then scooped a generous portion of pesto chicken and placed it in the middle. I dressed the salad with dried cranberries, blue cheese, red grapes, cucumbers, strawberries and croutons. Judging from the empty bowls sitting next to the kitchen sink, it was a hit!