Warm Grilled Chicken Salad With Pesto

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Washington Post


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1/3 cup lemon juice

2/3 cup extra-virgin olive oil

1/4 cup prepared pesto


Freshly ground white pepper

3 medium (12 to 15 ounces) boneless, skinless chicken breast halves

2 heads romaine lettuce (tough outer leaves removed), torn into bite-size pieces

3 medium carrots, shredded

1/2 pound jicama, cut into julienne (very thin slices)

1/4 pound white mushrooms, thinly sliced

2 medium tomatoes, thinly sliced or cut into wedges

1/4 cup pine nuts, toasted*

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