Purée the arugula, pine nuts, garlic, Parmesan, and olive oil in a food processor. Use the pulse setting until mixture is creamy, adding a little olive oil if needed. Season to taste.
Heat olive oil in a skillet over medium-high heat and sauté chicken strips until cooked through and golden brown. Transfer to a bowl, add 45 mL (3 tbsp.) arugula pesto, and mix until well coated. Season to taste. Set aside.
Place lettuce blend in a deep bowl or on a rimmed platter. Top with radicchio, turkey, apricots, pistachios, Zurigo cheese, and pine nuts. Drizzle with balsamic vinegar reduction and serve.
If packing as a lunch, place salad in an airtight container. Place balsamic reduction in a separate container and dress salad just before eating so it doesn't get mushy.
You can also prepare your own balsamic reduction by heating 125 mL (½ cup) balsamic vinegar and 15 mL (1 tbsp.) honey in a small saucepan over medium heat until reduced to 80 mL (1/3⅓cup) of liquid.