Recipe: Chicken and Veggie Pesto Salad

Ingredients

• 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
• 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
• Kosher salt
• Freshly ground black pepper

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