Creamy Pesto Chicken Salad with Fresh Greens

Description:
Indulge in a delightful twist on the classic chicken salad with our Creamy Pesto Chicken Salad featuring a harmonious blend of tender chicken, basil pesto, and crisp greens. This healthy variation reduces mayonnaise and enhances flavor, making it perfect for a guilt-free lunch. Serve it over a bed of mixed salad greens or create a satisfying sandwich to elevate your midday meal.

Ingredients:

• 1 pound boneless, skinless chicken breast, trimmed
• ¼ cup pesto
• ¼ cup low-fat mayonnaise
• 3 tablespoons finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 5-ounce package mixed salad greens (approximately 8 cups)
• 1 pint grape or cherry tomatoes, halved

Directions:

1. Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle.
2. In a medium bowl, combine pesto, mayonnaise, and red onion. Add the shredded chicken and toss to coat.
3. In a large bowl, whisk together olive oil, red-wine vinegar, salt, and pepper. Add mixed salad greens and halved tomatoes, tossing to coat.
4. Divide the green salad among 4 plates and top each with the creamy pesto chicken salad.