Pesto Chicken Salad

• 1 pound boneless, skinless chicken breast
• ¼ cup pesto
• ¼ cup light mayonnaise
• 3 tablespoons finely chopped red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 5-ounce package of mixed salad greens (about 8 cups)
• 1 pint grape or cherry tomatoes, halved

1. If you're not into salad greens or feel a need for some carbs, you can replace the salad greens with some pasta (I recommend small pieces like cooked, drained mini-shells) or use both!
2. If using the pasta, mix first with the Pesto and the chicken and set aside. 
3. Mix the red wine vinegar, mayonnaise, salt, and pepper, and toss with the greens and tomatoes. 
4. Place the chicken pasta mixture over the green salad.
5. If not using the pasta, mix the pesto, mayonnaise, EVOO and red wine vinegar and toss with the salad greens, tomato, salt and ground pepper and chicken breast.
6. For both, chill the salad, covered, for at least 1 hour but no more than three.