Recipe courtesy of Keith Famie
Episode: Michigan
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30 min
20 min
10 min
4 servings



On a hot grill, grill chicken breasts until fully cooked. Season with salt and pepper. Refrigerate until cooled. Once cooled, julienne chicken breasts.

In a mixing bowl, combine chicken, red pepper, red onion, and apples.

In a separate bowl, combine mayonnaise and pesto. Combine the chicken and pesto mixtures. Season with salt and pepper. Serve on a bed of Bibb lettuce and endive.

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