Antipasto Salad with Grilled Chicken and Basil Pesto Vinaigrette

INGREDIENTS

1/2 cup

store-bought Basil Pesto

1/4 cup

extra virgin olive oil

3 tbsp

white wine vinegar

1 tbsp

fresh lemon juice

Salt and fresh ground pepper (to taste)

1 lb

4 pieces boneless skinless chicken breasts

4 cups

chopped Romaine lettuce

1 cup

cherry tomatoes (halved)

8 oz

fresh mozzarella cheese balls

1 cup

pickled pepperoncini