INGREDIENTS
1 pint
cherry tomatoes
1 tbsp
extra virgin olive oil
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 tbsp
extra virgin olive oil
2 cups
cooked roasted chicken (I used rotisserie chicken breast)
4 cups
fresh baby spinach leaves
4 oz
prepared pesto
1 tbsp
extra virgin olive oil
1/4 cup
shredded parmesan cheese