Slice each chicken breast horizontally through the middle.
Toss the chicken with the basil pesto.
Place the chicken on an outdoor or indoor grill, or grill pan and grill for 6 minutes per side.
Remove the chicken from the grill and let rest for 10 minutes.
While the chicken is resting, toss the spinach leaves and red onions with the balsamic vinaigrette.
Place in a large bowl and top with the cherry tomatoes and avocado.
Slice the chicken and place it on top of the salad.
Drizzle the salad with 1 tbsp basil pesto and top with fresh cracked black pepper.
If a grill is not available, simply cook the chicken on the stove over medium heat in large cast iron skillet, or the heaviest skillet available.If meal-prepping this recipe, keep the dressing in a small container on the side until right before serving the salad.This salad serves 2 as an entree or 4-6 as a side dish.