Pesto Chicken Salad

1 cup (packed) fresh basil
1/8 cup toasted pine nuts
1/3 cup olive oil
1 tbsp white wine vinegar
salt and pepper
Roasted chicken breast and thigh (Publix rotisserie), pulled off the bone
1 bell pepper, yellow, red, orange or green, cut in strips
½ pint cherry tomatoes, halved
1 large scallion, chopped
1.5oz fresh mozzarella cheese, diced

Mix first four ingredients in food process, add salt and pepper to taste. Pour over the remaining ingredients in a large bowl and toss. Serve immediately or refrigerate for up to 2 days. This is excellent on top of a salad or in a low-carb wrap.