Grilled Chicken Salad With Pesto, Raisins, Sun-dried Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 24 ounces boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1/3 cup raisins, plumbed in water and drained
• 1/2 cup sun-dried tomato, diced
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 1 garlic clove, peeled
• 3 tablespoons pine nuts
• 1/2 teaspoon sea salt
• 2/3 cup parmigiano-reggiano cheese, freshly grated
• 1/4 cup extra virgin olive oil

Recipe

• 1 coat the chicken breast with olive oil and season with salt and pepper.
• 2 arrange on grill and cook until cooked through.
• 3 remove chicken breast from grill and set aside to cool.
• 4 when cool enough to handle, thinly slice the breasts.
• 5 transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• 6 mix well to combine, season to taste with salt and pepper.
• 7 serve or store covered in fridge for up to a day.
• 8 for the pesto.
• 9 combine basil, garlic, pine nuts and salt in a blender or food processor.
• 10 process until pureed.
• 11 pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• 12 pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.