Place pine nuts, basil, garlic, parmesan and olive oil in a small food processor and process until finely chopped. Set aside

Preheat the oven to 180°C/160°C (fan forced)

Coat chicken in the pesto and place into an ovenproof dish. Bake for 15 minutes, or until cooked through, set aside to cool

To make the salad, combine the tomatoes and onion into a large salad bowl

Shred the chicken and add to salad bowl along with croutons and half the parmesan cheese. Toss gently to combine

Drizzle over any remaining pan juices and garnish with the remaining parmesan and torn basil