Measure out and prepare all the ingredients. Preheat oven to 400F.

Shred the chicken using a knife.

Cut the mozzarella cheese into small pieces. Put the shredded chicken, cherry tomatoes, and mozzarella cheese into a baking dish.

In a bowl, combine pesto, sour cream, mayonnaise, and half of the parmesan cheese. Stir until well combined. Add salt and pepper to taste.

Add this mixture to the baking dish and mix in the chicken, tomatoes, and mozzarella cheese. Top with the remaining parmesan cheese. Bake in the oven for 20 minutes or until golden brown.

While it's baking, toss the leafy greens with apple cider vinegar and plate, drizzling olive oil over the top.

Plate the casserole alongside the leafy greens and enjoy!