Chicken Breast
Pesto
Naan bread
Crumbled feta cheese
Spring mix
Cherry tomatoes
Balsamic vinegar
Season chicken breast with salt and pepper. Cook chicken breast in slow cooker on high for 4-5 hours or low for 6-8. Shred chicken and mix with any remaining broth. Mix with enough pesto until coated.
Spread additional pesto on top of naan bread. Spread chicken mixture on naan bread and top with cheese. Bake in oven at 400° for 10 minutes or until cheese is melted and bread is golden brown. Remove and top with spring mix, cherry tomatoes and balsamic vinegar.
