In a medium bowl, combine the shredded chicken with pesto sauce. Gently fold until the chicken is evenly coated.
Wash and thoroughly dry the salad greens, then arrange them on a serving platter or individual plates.
Place the pesto-coated chicken on top of the greens, distributing it evenly.
Scatter the halved cherry tomatoes around the salad.
Sprinkle the toasted pine nuts evenly over the salad.
Finish by adding the freshly grated Parmesan cheese over the entire salad.
Season with salt and freshly ground black pepper to taste.
If using optional ingredients, add them now, arranging artfully across the salad.
For extra freshness, add torn basil leaves and a drizzle of lemon juice just before serving.
Serve immediately while the greens are crisp and flavors are at their peak.
