Pesto Chicken Salad - cooking recipe

Ingredients

1/2 cup basil pesto
2 tbsp balsamic vinegar
4 None chicken breast fillets
6 None medium plum tomatoes, halved lengthwise
4.5 oz baby arugula
1 tbsp olive oil

Preparation

Combine pesto and vinegar in a small bowl. Brush 1/2 over chicken and tomatoes. Reserve remainder.
Preheat a lightly greased grill plate over high heat. Cook tomatoes for 2-3 mins, until just softened. Set aside. Add chicken and cook for 6-8 mins, until cooked through and browned. Set aside, cover and let rest for 5 mins then slice thickly.
Combine tomatoes, chicken and baby arugula in a large bowl. Add oil and remaining pesto and toss to combine. Serve immediately.