Ingredients

The following ingredients have 4 Servings
  • 1 loaf of French bread cut into 1-inch cubes
  • 1 cup of assorted colored cherry tomatoes sliced in half
  • 3 stalks of sliced celery
  • 1/2 seeded and thinly sliced cucumber
  • 2 pitted and sliced peaches
  • 2 cups of arugula
  • 2 cups of spring mix
  • 1/2 cup of Feta or goat cheese crumbles
  • 2 chicken breasts
  • 4 tablespoons of olive oil
  • sea salt and fresh cracked pepper to taste
  • 2 packed cups of fresh basil leaves
  • juice of 1 large lemon
  • 1/3 to 1/2 cup of olive oil
  • 1/4 cup of grated Parmesan cheese
  • 1 tablespoons of pine nuts
  • 3 tablespoons of water
  • Kosher salt and fresh cracked pepper to taste

Instruction

  • Coat the chicken in 1 tablespoon of olive oil and season with salt and pepper and grilled on a hot grill until cooked through. Once cooked remove from the grill and let rest.
  • Next, coat the cubed French bread with 3 tablespoons of olive oil, salt and pepper and place on a hot grill or in the oven on 400° to quickly toast the outside of the bread. Note: you are not making croutons, just toasting the outside.
  • In a food processor or Vitamix, add in the basil leaves, lemon juice, pine nuts, and Parmesan cheese and quickly pulse for 5 seconds. Next, slowly drizzle in the olive oil until the dressing becomes emulsified. Finish with water, salt, and pepper to make a pesto vinaigrette.
  • In a large bowl add in the toasted bread, tomatoes, celery, cucumber, peaches, arugula, spring mix, feta, a few tablespoons of the pesto vinaigrette, salt, and pepper and toss until coated.
  • Slice the chicken and serve on top of the salad.