Grilled Chicken Salad With Pesto, Raisins, Sun-Dried Tomatoes - cooking recipe

Ingredients

24 ounces boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
1/3 cup raisins, plumbed in water and drained
1/2 cup sun-dried tomato, diced
1/4 cup pine nuts, toasted
2 cups fresh basil leaves
1 garlic clove, peeled
3 tablespoons pine nuts
1/2 teaspoon sea salt
2/3 cup parmigiano-reggiano cheese, freshly grated
1/4 cup extra virgin olive oil

Preparation

Coat the chicken breast with olive oil and season with salt and pepper.
Arrange on grill and cook until cooked through.
Remove chicken breast from grill and set aside to cool.
When cool enough to handle, thinly slice the breasts.
Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
Mix well to combine, season to taste with salt and pepper.
Serve or store covered in fridge for up to a day.
For the pesto.
Combine basil, garlic, pine nuts and salt in a blender or food processor.
Process until pureed.
Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.