Ingredients

3 boneless, skinless chicken breast halves

1/2 teaspoon salt

1/4 cup basil pesto, jarred or homemade

1 to 2 tablespoons mayonnaise

1 tablespoon lemon juice

1 teaspoon balsamic vinegar

Freshly ground pepper

2 pints cherry tomatoes, in assorted colors, halved

1/2 to 1 cup walnut pieces, toasted

6 ounces arugula leaves or other salad greens

Preparation

  1. Place the chicken in a large saucepan; add water to cover. Add salt. Heat to a simmer; cover, cook until just done, 12 minutes. Do not allow to boil. Cool to room temperature. Thinly slice crosswise.

  2. Meanwhile, stir the pesto, mayonnaise, lemon juice, vinegar and pepper to taste together in a small bowl to form a dressing. Combine with the chicken in a large bowl. Stir in the tomatoes and walnuts. Serve on a bed of arugula leaves.