Chicken Pesto Salad

Servings: six

Ingredients

4 chicken breasts with skin and bone
Olive Oil
Kosher salt and fresh ground pepper

Pesto

¼ cup pine nuts, toasted
2 clove of garlic
2 cups fresh basil
1 lemon, zest and juice
½ cup olive oil
¼ cup parmesan cheese, grated
Kosher salt and fresh ground pepper

Directions

Preheat oven to 350.  Place chicken on a large baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 35-40 minutes.  Allow to cool before removing skin and bone.  Shred the chicken and set aside.

To make the pesto: place the pine nuts, garlic, basil, lemon zest and juice in a food processor.  Pulse a few times to combine.  Slowly add the olive oil with the processor running.  Add the parmesan, and season with salt and pepper.

To finish the salad, place the shredded chicken in a large bowl and coat with the pesto sauce.

Top the salad with some shaved parmesan, toasted pine nuts and basil.