• Set the oven to broil on high and position the rack in the upper third of the oven.

• Pat the chicken breasts dry with paper towels and place them on a cutting board.
• Cut the chicken horizontally into thin cutlets.
• Transfer the cutlets to a baking sheet pan.

• Drizzle the chicken with 2 tsp of olive oil.
• Season lightly with ¼ tsp salt and ⅛ tsp black pepper.
• Broil the chicken, flipping halfway through, until almost cooked through, about 8 minutes.

• Wash and dry 2 heads of romaine lettuce, 4 tomatoes, 1 English cucumber, and 1 small package of fresh basil.

• Chop or tear the lettuce into bite-sized pieces and place them in a large bowl.
• Dice the tomatoes and add them to the bowl.
• Trim and halve the cucumber lengthwise, then cut into thin half-moons and add to the bowl.
• Pick the basil leaves off the stems, roll them up crosswise, and thinly slice into ribbons. Add to the bowl and toss to combine the salad.

• When the chicken is almost cooked through, remove it from the oven.
• Spread a thin layer of ¼ cup sun-dried tomato pesto over each cutlet.
• Sprinkle ½ cup shredded part-skim mozzarella cheese on top.
• Return the baking sheet to the oven and broil until the cheese is melted and the chicken is fully cooked, about 2-3 minutes more.

• Slice the chicken into strips.
• Divide the salad between plates or bowls.
• Drizzle the salad lightly with homemade vinaigrette and top with the sliced chicken.
• In a small bowl or jar, mix 3 tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1 tsp honey (or to taste), 1 small minced garlic clove, and salt and pepper to taste.
• Whisk or shake well until combined.

Enjoy your delicious meal of Mediterranean Pesto Chicken Salad with Fresh Herb Vinaigrette.