Pesto Chicken Salad

Start here for pesto chicken:

Fill sauté pan with water, about 2-inches deep, and bring to boil.

Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken.

Mix shredded chicken, pesto, salt, pepper and red pepper flakes together in a small bowl. Set aside.

Continue here when ready to assemble:

Gather all components, cheese slicer/grater, large salad bowl, knife, cutting board and mason jar.

Slice or grate cheese and set aside.

Wash and thoroughly dry lettuce. Chop into large bite size pieces and add directly to large salad bowl.

Cube cucumber and add to salad bowl.

Slice avocado and add to salad bowl.

Add pesto chicken, sliced/grated cheese and pine nuts to salad bowl.

Add olive oil and balsamic vinegar to mason jar and shake vigorously to make vinaigrette. Set aside.

When ready to serve, re-shake vinaigrette, add on top of salad, add salt and pepper to taste, toss and serve.