Caprese Chicken Salad

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Servings: 2

Ingredients:

1 lb boneless, skinless chicken breast, filleted or pounded thin

¼ c pesto sauce

½ Tb coconut oil

4 medium tomatoes

5-6 oz spinach and/or arugula

2 Tb balsamic vinegar

8 oz fresh mozzarella cheese

Directions:

Use fingers to rub pesto sauce into chicken breast. Let sit for 10 minutes up to 8 hours.
Heat coconut oil in a pan over medium heat. Add chicken breast (working in batches if necessary), and grill 5 minutes.
Flip chicken, and continue cooking until done (another 5-10 minutes depending on thickness).
Remove chicken to a plate to cool for 5-10 minutes and slice.
Slice tomatoes and mozzarella, and place into a large bowl. Add chicken and greens.
Drizzle balsamic over salad and toss lightly. Serve immediately.

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