Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette

Ingredients (13)

• FOR THE BASIL PESTO VINAIGRETTE:
• 1/2 cup store-bought Basil Pesto
• 1/4 cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and fresh ground pepper
• FOR THE CHICKEN:
• 1 pound 4 pieces boneless skinless chicken breasts
• FOR THE ANTIPASTO SALAD:
• 4 cups chopped Romaine lettuce
• 1 cup cherry tomatoes
• 8 ounces fresh mozzarella cheese balls
• 1 cup pickled pepperoncini