Pesto Chicken Salad - cooking recipe

Ingredients

1/3 cup basil pesto
2 tablespoons balsamic vinegar
500 g chicken breast fillets
6 medium egg tomatoes (halved)
125 g baby rocket
1 tablespoon olive oil
parmesan cheese, to serve (optional)

Preparation

Combine pesto and vinegar in small bowl.
Place chicken and tomato on large tray; brush half of the pesto mixture over both.
Cook tomato on heated oiled grill plate (or grill or barbecue) until just softened.
Remove from plate.
Cook chicken on same grill plate until browned both sides and cooked through.
Stand 5 minutes; slice thickly.
Place tomato and chicken in large bowl with rocket.
Add oil and remaining pesto mixture; toss gently to combine.
Sprinkle with shaved parmesan cheese to serve (optional).