Salad With Pesto Chicken

• 5 ounces, weight Boneless Skinless Chicken Breast
• 1 Tablespoon Basil Pesto, From A Jar Or Homemade
• 2 Tablespoons Lemon Juice
• 3 Tablespoons Extra Virgin Olive Oil
• 1 pinch Chili Powder
• 3 Tablespoons Sunflower Seeds
• 3-1/2 ounces, weight Cherry Tomatoes
• 1/4 whole Red Onion
• 4-1/2 ounces, weight Chunk Of Mozzarella Cheese
• 1 Tablespoon Chopped Green Olives
• 1 ounce, weight Arugula Leaves
• 1 pinch Salt
• 1 pinch Ground Black Pepper

1. Start by slicing the chicken breast into bite size pieces. Put the sliced chicken into a medium sized bowl and mix together with the pesto, 1 tablespoon of lemon juice, 2 tablespoons of olive oil and chili powder and let it marinate for 15 minutes.
2. Dry toast the sunflower seeds in a skillet over medium heat for 5 minutes or until they start to brown. Stir regularly do they don't burn. Then remove pan from heat.
3. Heat a skillet over medium heat. Then add the chicken and the marinade and cook for 10 minutes, stirring regularly. No need to add extra oil to the pan, there is enough in the marinade itself.
4. Cut the tomatoes in quarters and finely chop the onion. Dice the mozzarella into bite size cubes.
5. Put the tomatoes, olives, onion, mozarella and arugula into a bowl and mix together. Dress with the remaining oilve oil and lemon juice. Add salt and pepper to taste.
6. When the chicken in cooked, add it into the rest of the salad and sprinkle the sunflower seeds on top.
7. Enjoy!

chicken, basil pesto, lemon juice, olive oil, chili powder, sunflower seeds, tomatoes, ubc, mozzarella cheese, green olives, arugula, salt, ground black pepper

Taken from tastykitchen.com/recipes/salads/salad-with-pesto-chicken/ (may not work)