Grilled Chicken Salad with Burst Tomatoes, Spiralized Broccoli, and Pesto Vinaigrette

1. In a food processor, pulse basil, 3 tbsp olive oil, red wine vinegar, pine nuts, and garlic until smooth (the pesto should be the consistency of a vinaigrette dressing; add more olive oil if needed).
2. Heat oven to 400°. In a bowl, toss tomatoes with 1 tbsp olive oil and ½ tsp garlic powder. Season with salt and black pepper. Transfer tomatoes onto a baking sheet lined with parchment paper and bake until tomatoes collapse and their skins char, 25 minutes. Lift the parchment paper and slide tomatoes into a bowl.
3. Bring a large pot filled halfway with water to a boil. Trim off any leaves or protruding knobs from the broccoli stem. Using a spiralizer blade that creates spaghetti style noodles, feed stem into the spiralizer. Boil broccoli noodles until slightly softened, 3 minutes. Drain noodles and place in a bowl of ice; refrigerate to chill.
4. Heat a small skillet over medium-high heat. Toast almonds, stirring frequently, until golden brown, 5–7 minutes.
5. Season chicken with thyme, remaining 1 tsp garlic powder, and salt and black pepper. Brush a grill pan with remaining 1 tbsp olive oil; grill chicken over medium-high heat, flipping once, until cooked through and juices run clear, 6–10 minutes. Remove pan from heat and squeeze a lemon wedge over each cutlet; slice cutlets into strips.
6. In a bowl, combine chilled broccoli noodles, endive, peppers, and pesto vinaigrette; divide among four plates. Top each salad with chicken, roasted tomatoes, and toasted almonds.

See also DIY Lunch: To-Go Salads in a Mason Jar