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Place chicken breasts in a gallon-size ziplock bag. Add pesto, vinegar or lemon juice, salt and pepper. Seal the bag and move chicken around to coat with marinade. Place bag inside a container (in case the bag leaks) and allow it to marinate for at least 6 hours.
Preheat air fryer to 400°F. Cook chicken in air fryer basket for about 12 minutes or until the chicken has an internal temperature of 165°F. Flip chicken halfway through. Let rest for 10 minutes then chop into bite-size pieces. Cover with foil and set aside.
Place the vinaigrette ingredients in a blender and blend until smooth. If your blender is having a hard time blending the ingredients, double the vinaigrette recipe (you’ll be happy to have extra).
Place kale in a large bowl and drizzle with about a tablespoon of vinaigrette. With both hands, massage the kale (squeeze and rub it in your palms) until it is dark green and tender.
Divide the kale among the desired number of plates and top with chopped chicken, rice, diced apple, almonds, blueberries, goat cheese, and avocado. Alternatively, arrange all the kale and toppings on a large serving platter and serve it as one big salad.
Serve immediately with the rest of the vinaigrette.