Prep the chicken and zucchini: Pat the chicken breasts dry with paper towels (this encourages browning). If breasts are uneven, butterfly or gently pound to an even 1/2–3/4" thickness so they cook evenly. Season both sides with 3/4 tsp salt and 1/2 tsp black pepper.

Make a quick marinade for the chicken: In a small bowl whisk 1 tbsp olive oil, 1/2 tbsp lemon juice, 1 crushed garlic clove, a pinch of salt, and a few grinds of black pepper. Brush or rub the mixture over the chicken and let it sit at room temperature for 10–15 minutes. Why: The oil and acid lightly season and tenderize the surface and the short rest brings the chicken closer to room temperature so it cooks more evenly.

Toast the pine nuts: Heat a small dry skillet over medium heat and add the pine nuts. Toast while stirring or shaking the pan for 2–3 minutes until fragrant and just golden. Watch carefully—pine nuts burn quickly. Why: Toasting blooms the pine nuts' natural oils and amplifies their nutty aroma, which is essential for a flavorful pesto.

Make the basil–pine nut pesto (dairy-free): In a small food processor or sturdy blender add the toasted pine nuts (reserve a tablespoon for garnish if desired), the drained sun-dried tomatoes, fresh basil leaves, remaining 1 crushed garlic clove, 1/2 tbsp lemon juice, the reserved sun-dried tomato oil (if you have it) and 1 tbsp of the extra virgin olive oil. Pulse until a chunky sauce forms — stop before it becomes completely smooth for texture. Taste and adjust salt, pepper and lemon as needed. Why: Pulsing keeps some texture so the pesto acts as both a dressing and a flavorful condiment; the sun-dried tomatoes give umami and color without dairy.

Finish the pesto texture: If the pesto is too thick to dress the salad, drizzle up to another 1 tbsp olive oil while pulsing to loosen it. Why: The right viscosity lets the pesto coat leaves evenly without making them soggy.

Prepare zucchini: If using raw zucchini ribbons, use a vegetable peeler to shave long ribbons from the zucchini. Place ribbons in a bowl with a pinch of salt and a splash of lemon juice to brighten. If roasting, slice zucchini into 1/2" rounds, toss with 1 tsp olive oil, salt and pepper and roast on a sheet tray at 425°F (220°C) for 8–10 minutes until lightly caramelized. Why: Raw ribbons add a cool, crisp contrast; roasting adds warmth and a roasted sweetness—both work depending on the mood you want.

Cook the chicken: Heat a heavy skillet or grill pan over medium-high heat until smoking just slightly; brush with a little oil (use part of the remaining tbsp). Place the chicken and cook undisturbed for 4–5 minutes until well browned (this Maillard browning creates flavor). Flip and cook another 4–6 minutes until the internal temperature reaches 160–165°F (71–74°C). Why: High heat sears the exterior to lock in juices and develop complex flavor; checking temperature avoids overcooking.

Rest and slice the chicken: Transfer the cooked breasts to a cutting board and rest for 5–7 minutes. Resting allows juices to redistribute so the chicken stays juicy when you slice. Slice the chicken thinly across the grain for the most tender bite.

Assemble the greens and dressing: In a large bowl, add the mixed salad greens, zucchini ribbons or roasted zucchini, halved kalamata olives and the drained sun-dried tomato pieces (reserve a few for garnish). Add 2–3 tablespoons of the pesto and toss gently to coat. Why: Tossing the greens with a small amount of pesto first ensures even seasoning without overdressing; olives and sun-dried tomatoes provide briny, savory pops of flavor.

Plate: Divide the dressed greens between two plates. Fan the sliced chicken over the top, scatter toasted pine nuts and the reserved sun-dried tomatoes, and if you like, a light drizzle of any remaining pesto or the reserved oil from the sun-dried tomatoes. Finish with a squeeze of lemon, a grind of black pepper and a pinch of red pepper flakes if desired.

Serve immediately: Serve while the chicken is still slightly warm for best contrast between warm protein and cool greens. Why: Hot proteins against cool vegetables make the texture and flavor profile more interesting and restaurant-like.