This recipe calls for walnuts, but you can substitute your favorite nut variety.
"Packed with greens, this is perfect for a clean lunch," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try it as part of a meal prep plan or on its own.
Ingredients
Directions
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.