Arugula White Bean Salad with Pesto Chicken Recipe
A vibrant and healthy Arugula White Bean Salad topped with flavorful pesto-marinated grilled chicken. This fresh and protein-packed salad combines peppery arugula, creamy white beans dressed in a tangy lemon shallot vinaigrette, and juicy grilled chicken coated in rich basil pesto for a delicious and satisfying meal perfect for warm weather or light dinners.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
For the Pesto Chicken
- ¾ cup pesto, homemade or store bought
- 1½ pounds boneless, skinless chicken breasts
For the Dressing
- 5 tablespoons fresh lemon juice (from 3 lemons)
- 1 teaspoon Dijon mustard
- 1½ teaspoons granulated sugar
- ½ teaspoon sea salt
- ⅓ cup extra-virgin olive oil, plus more for grill grates
- 3 tablespoons finely chopped shallot (from 1 medium shallot)
For the Salad
- 1 (15-ounce) can white beans, such as cannellini or great northern, drained and rinsed
- 5 ounces arugula
Instructions
- Marinate the chicken: Place ½ cup of the pesto and the chicken breasts in a medium bowl and toss well to coat the chicken evenly with the pesto.
- Prepare the dressing: In a small bowl, whisk together the fresh lemon juice, Dijon mustard, granulated sugar, and sea salt. Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Stir in the finely chopped shallot until well combined.
- Dress the beans: In a separate medium bowl, combine the drained and rinsed white beans with half of the prepared lemon shallot dressing, stirring gently to coat all beans.
- Preheat and prepare the grill: Heat your grill to medium-high heat. Once hot, brush the grill grates lightly with olive oil to prevent sticking.
- Grill the chicken: Place the pesto-coated chicken breasts on the hot grill. Cook for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F as measured with an instant-read thermometer. Remove from the grill and let the chicken rest for 5 minutes before slicing thinly.
- Assemble the salad: Arrange the arugula in an even layer on a large serving platter. Top evenly with the marinated white beans and the sliced grilled chicken. Drizzle with the remaining lemon shallot dressing and spoon the remaining pesto over the top before serving.
Notes
- For a vegetarian option, omit the chicken and add extra beans or grilled vegetables.
- Use fresh homemade pesto for the best flavor, or choose a high-quality store-bought version.
- Make sure to let the grilled chicken rest before slicing to retain its juices and tenderness.
- This salad is best served immediately but can be prepared a few hours in advance if stored separately and combined just before serving.
