Pesto Chicken Salad

Ingredients

• 1.5 cups mixed greens

• 1/3 cup halved cherry tomatoes

• 1/2 cucumber cut into 1/2 inch slices and then halved

• 1/4 cup pitted and halved kalamata olives

• 2 TBS pine nuts

• 1 organic chicken breast

• 1 - 2 TBS pesto like Gotham Greens or make your own (I like this recipe from Nom Nom Paleo)

• 1 TBS feta cheese (optional)

• 2 TBS olive oil

• juice of half a lemon

Poach chicken breast in boiling water for 15 minutes or until cooked through.  Or throw it in the Instant Pot on the poultry setting. Once cooled, shred with 2 forks and mix with pesto.

Toast pine nuts in a pan over medium heat for 3 - 4 minutes or until golden brown. In a bowl, toss the mixed greens, cherry tomatoes, cucumber, olives and pine nuts. Drizzle with olive oil and lemon juice and mix to coat. Add pesto chicken and top with pesto if desired. Enjoy!