On a cutting board, chunk or slice the four chicken breasts. Chop up the proscuitto into small pieces.

Toast your sourdough bread and butter it if you like.

In a bowl, combine the Arugula and Walnut Pesto, white vinegar, olive oil, sugar, water, salt, and pepper. Mix well, taste, and adjust seasonings as necessary.

In four bowls, portion out the romaine lettuce (use a little arugula if you need more greens), and add pepperoncinis, black olives, cherry tomatoes, Sliced red onion, and Croutons. Add the chunked chicken and proscuitto, and drizzle with the pesto vinaigrette. Peel parmesan cheese over the top (use a potato peeler for bigger pieces). Serve with the toasted sourdough.

Pesto Chicken Italian Salad

Ingredients

Instructions

Nutrition Facts

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