Roasted chicken and pesto salad


For the salad:

For the basil-mint pesto:


Step 1

Place all pesto ingredients except olive oil and lemon juice in the bowl of a food processor and pulse until chopped and combined. Add lemon juice and ⅓ cup olive oil and pulse until combined.

Step 2

Season chicken breast on both sides with salt and pepper. Heat one tablespoon olive oil in a cast-iron skillet over medium heat and sear chicken on both sides until cooked through, about five minutes per side. Remove from heat, allow chicken to cool, and slice.

Step 3

Toss arugula, tomatoes, cucumber, walnuts, avocado, and chicken in a bowl. Top with pesto.

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