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Pesto Salad With Chicken, Tomatoes and Mozzarella

kept bymorganr-08

serves 4


Olive oil cooking spray
4 boneless, skinless chicken breasts (about 6 oz each)
2 cups packed fresh basil
2 tablespoons freshly grated Parmesan
1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet in a 350° oven
1 clove garlic
1/4 cup reduced-sodium chicken broth
2 tablespoons olive oil
4 cups lettuce (such as frisée)
1 tablespoon fresh lemon juice
1 cup halved cherry tomatoes
1/4 cup cubed part-skim mozzarella



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