Crisp green salad topped with grilled chicken, sun dried tomatoes, fresh mozzarella cheese, pine nuts, and a creamy homemade pesto dressing.
Yields: 2 servings
*I seasoned my grilled chicken breast with salt, pepper, garlic powder, and a pinch of red pepper flakes. But most any leftover grilled chicken will do.
To assemble the salads:
Distribute greens or lettuce evenly between two salad bowls. Top each bowl with half of the sliced chicken. Sprinkle the salads with sun dried tomatoes, mozzarella cheese cubes, and toasted pine nuts (if using). Drizzle with creamy pesto dressing.
To make the dressing:
In a small bowl, whisk together the buttermilk, mayonnaise, and pesto until smooth. Season with salt and pepper, if needed, to taste. Cover and refrigerate until ready to serve.