3 boneless, skinless chicken-breast halves
1/2 teaspoon salt
1/4 cup basil pesto, jarred or homemade
1 to 2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
Freshly ground pepper, to taste
2 pints cherry tomatoes, in assorted colors, halved
1/2 to 1 cup walnut pieces, toasted
6 ounces arugula leaves or other salad greens
Place the chicken in a large saucepan; add water to cover. Add the salt. Heat to a simmer, cover and cook until just done, for 12 minutes. Do not allow to boil. Cool to room temperature. Thinly slice crosswise.
Meanwhile, stir together the pesto, mayonnaise, lemon juice, vinegar and pepper to taste in a small bowl to form a dressing. Combine with poached chicken in a large bowl. Stir in the tomatoes and walnuts. Serve on a bed of the arugula leaves.
Makes 4 servings.