Serves: 2
Prep/Cook time: 20-30 minutes

• 1 whole skinless boneless chicken breast, cleaned of fat
• 2 TBL sweet pesto & pinon pesto
• 1/2 pint grape tomatoes, halved
• 4 green onions, chopped (about 4 TBL)
• 8 oz sun dried tomatoes
• 3 whole yellow roasted bell peppers, cut into strips
• 1 bag, about 8 oz, mixed salad greens
• Italian Balsamic dressing
• Crumbled feta cheese
• Salt & pepper to season

Preheat oven to 350 degrees. Season chicken with salt & pepper. Place into oven for 20-30 minutes, until chicken is brown and cooked through. Another option is to grill chicken on outdoor grill or an indoor grill plate. Meanwhile, in a medium bowl, combine grape tomatoes, green onions, sun dried tomatoes, and yellow roasted peppers. Drizzle with enough Italian dressing to coat evenly. Divide mixed greens between two plates. Take mixture and spoon equal portions on top of the lettuce. Set aside in refrigerator. Once chicken has cooked and cooled, cut into strips. Remove plates from refrigerator and portion strips between the two. Garnish chicken with a tablespoon of pesto and crumbles of feta cheese. Enjoy!