In this recipe (my variation on Sara Foster's recipe in The Foster's Market Cookbook) I actually made a pesto vinaigrette. Starting with basic pesto, I added lemon juice, rice wine vinegar, white wine, extra virgin olive oil, kosher salt and ground black pepper, which resulted in a slightly thinner consistency better suited for a chicken salad. I then mixed this vinaigrette with shredded grilled chicken breast, parmesan cheese, toasted pine nuts and walnuts, basil, and baby arugula and served it over a bed of warm pasta.
This dish is very versatile. I love this salad served over a bed of pasta as I did tonight, but it can easily be used as a filling for a delicious sandwich. It is also just as good cold as it is hot.