4cupsRomaine,or Cos lettuce leaves, washed and dried
1cupgrape (or cherry) tomatoes,diced
Lemon wedges,to serve
2 tablespoonsextra pesto,to serve
2tablespoonsfresh chopped basil or parsley,to garnish
Whisk together all of the dressing ingredients in a large jug. Pour out half of the dressing into a large, shallow dish. Refrigerate the remaining UNTOUCHED marinade to use as a dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges, extra basil pesto AND chopped basil or parsley, to garnish.
I recommend adding a couple tablespoons of oil to the extra pesto when serving your salad, before tossing! This of course depends on the thickness of your pesto. We like ours runnier for easier drizzling. You could also mix it with water to cut down on fat or calories, if you wish!Use this homemade basil pesto recipe or store bought pesto!