2 boneless, skinless chicken breasts, sliced in half so you have two thin pieces from each breast.
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 cup pesto, home-made or store bought.
¼ cup pine nuts, toasted
¼ oil-packed sun-dried tomatoes, cut into ¼ inch wide strips
½ cup golden raisins
¼ cup kalamata olives, pitted and slivered
1½ cups firmly packed arugula leaves, stemmed
Preparation Instructions
Preheat grill to high or prepare a hot fire in a charcoal grill.
Combine olive oil, garlic and salt and pepper in a dish large enough to hold chicken. Toss chicken in oil mixture until coated. Let sit until ready to cook.
In a medium bowl combine raisins, sun-dried tomatoes, olives, pine nuts and pesto.
Grill the chicken over high heat.
After chicken is cooked, allow to sit a few minutes to cool just so you can handle it. Cut into bite size pieces and add to pesto mixture. Season to taste with salt and pepper.
To serve make a bed of arugula leaves on each plate and top with the chicken and pesto mixture. Serve immediately.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/01/pesto-chicken-salad/