For the pesto throw all the ingredients into a Vitamix or a food processor:
The Juice of 1 lemon
pinch of salt
3-4 cloves of garlic (I used the biggest cloves I could find, I really love garlic)
about 2 tbsp. good organic extra virgin olive oil
about 1.5-2 cups of basil
1/4 cashews (I used cashews you could use pine nuts or walnuts too)
Process and take out 1/3 for the chicken add about 2 more tbsp. of olive oil and put into a dressing shaker.
Turn the oven onto 350 degrees.
Heat the grill pan or outdoor grill to medium high heat when hot brush on a thick layer of the pesto onto two large chicken breasts and put pesto side down on the pan. While the pesto side is grilling brush another thick layer on the top. when the bottom has browned (2 or 3 minutes) flip the chicken and grill until browned. When they have good grill marks stick the pan in the oven and continue to cook another 8-10 minutes take the chicken out and cover with foil.
For the salad I used baby spinach and baby kale and yellow heirloom cherry tomatoes but you can use any veggies and greens you want. When the chicken has rested slice and put over the salad then add the dressing and toss. If you have left over chicken don't be sad, it's great the next day :)