Pesto Salad With Chicken, Tomatoes And Mozzarella

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Self Magazine

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Ingredients

Olive oil cooking spray

4 boneless, skinless chicken breasts (about 6 oz each)

2 cups packed fresh basil

2 tablespoons freshly grated Parmesan

1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet in a 350° oven

1 clove garlic

1/4 cup reduced-sodium chicken broth

2 tablespoons olive oil

4 cups lettuce (such as frisée)

1 tablespoon fresh lemon juice

1 cup halved cherry tomatoes

1/4 cup cubed part-skim mozzarella

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