For the pesto:
1 loosely packed cup fresh basil leaves
1/2 loosely packed cup arugula
2 tablespoons toasted nuts, such as pine nuts, walnuts, or cashews
2 tablespoons grated Parmesan cheese
1 clove garlic
1/2 teaspoon kosher salt
1/4 cup olive oil
For the salad:
1/2 small red onion, thinly sliced
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
8 ounces green beans, trimmed
4 small to medium zucchini (about 1 1/2 pounds total), trimmed
1/2 pint cherry tomatoes, halved
Freshly ground black pepper
Make the pesto: Place the basil, arugula, nuts, cheese, garlic, and salt in the bowl of a food processor fitted with the blade attachment or blender. Process until finely chopped, about 1 minute. Scrape down the sides of the bowl. With the machine running, stream in the oil, blending until the pesto looks uniform; set aside.
Make the salad: Place the onion in a large bowl, add 2 tablespoons of the pesto, and stir to combine; set aside.
Pat the chicken dry with a paper towel. Generously season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed until browned on the bottom, 6 to 9 minutes. Flip and cook until browned on the second side and the internal temperature registers 165°F, 6 to 9 minutes. Transfer to a clean cutting board and tent with aluminum foil.
Meanwhile, bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes. Drain and set aside.
Use a vegetable peeler, Y-peeler, or mandoline to slice the zucchini from top to bottom into ribbons about 1/16th of an inch thick. Add to the bowl with the onions. Add about 1/3 of the remaining pesto and toss to coat.
Cut the chicken into 1-inch cubes. Add remaining pesto, chicken, green beans, and tomatoes to the bowl or vegetables and gently toss until everything is evenly coated. Serve at room temperature or chilled.
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