For the Pesto :
2-4 Garlic Cloves, depending on size and your taste
Pinch of Salt
1/4 cup Pine Nuts
One bunch cilantro, any coarse stems removed
Olive Oil
Place the garlic in a food processor and process until minced. Add the salt, pine nuts, and cilantro and process until finely minced. Drizzle in some olive oil until you have a paste-like consistency (maybe a few tablespoons). Set aside about 2 tablespoons of the pesto in a small bowl for the dressing.
For the Chicken :
Boneless, skinless, chicken breast : one half per person
Cilantro Pesto
Salt and Pepper
If needed, pound the chicken slightly so that it is all about the same thickness. Put the chicken in a shallow bowl and rub the pesto over both sides of the chicken and season with salt and pepper to taste. Cover and place in the fridge for one or two hours.
Grill the chicken over medium-high heat until done, about 4 minutes per side. Or cook under the broiler until done.
Let rest for about 10 minutes, then slice.
For the vinaigrette :
1-2 Tbsp Champagne or White Wine Vinegar
2 -4 Tbsp Olive Oil
2 Tbsp Cilantro Pesto
Salt and Pepper to taste
Whisk the dressing ingredients in a small bowl until well combined. Taste and adjust as needed.
For the Salad :
Make a green salad to your liking using any kind of lettuces, cabbage, spinach or whatever salad 'greens' float your boat. Add in veggies depending on your tastes and what is in season : mushrooms, onions, green onions, bell peppers, summer squash, broccoli, carrots, literally whatever you like.
To assemble the final dish:
Toss the salad with the vinaigrette and put on individual plates. Top with the sliced cooked chicken and enjoy!
