First choose how to prepare the chicken. If using a Pressure Cooker, add one can of chicken broth, chicken and pesto to the pot. Put on high pressure for 4 minutes and let release naturally for 10 minutes. Can also use a slow cooker, grill, oven or air fryer. Coat chicken with pesto and use the cooking method you've chosen.
Once chicken is cooked, let cool until able to handle and shred.
Assemble the salad by dividing lettuce, mozzarella, avocado, tomatoes onto plates. Add a scoop of chicken and drizzle with vinaigrette or serve on the side.
Notes
Nutrition facts are best calculated by measuring the food you plate, then subtract anything leftover on your plate and putting into your food journal. Salads vary greatly in terms of portion size for post-ops.