Pesto Chicken Salad [0000343]

Ingredients:

2 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons gluten-free pesto sauce
1 tablespoon olive oil
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup pine nuts, toasted
Grated Parmesan cheese (optional)

Steps:

Season chicken breasts with salt and pepper.
In a skillet, heat olive oil over medium heat.
Cook chicken breasts until golden brown and cooked through, about 6-8 minutes per side.
Let the chicken rest for a few minutes, then slice it into thin strips.
In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and sliced chicken.
Drizzle gluten-free pesto sauce over the salad and toss to coat.
Sprinkle toasted pine nuts on top.
Optionally, add grated Parmesan cheese for extra flavor.