Creamy Pesto Chicken Salad with Greens

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 (about 8 cups)
• 1 pint grape or cherry tomatoes, halved

Directions:

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.

Combine pesto, mayonnaise and onion in a medium bowl. Add the chicken and toss to coat. Whisk oil, vinegar, salt and pepper in a large bowl. Add greens and tomatoes and toss to coat. Divide the green salad among 4 plates and top with the chicken salad.

Article from: https://www.eatingwell.com/recipe/251161/creamy-pesto-chicken-salad-with-greens/