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Simple Recipes for Every Day

Arugula White Bean Salad with Pesto Chicken

Arugula and White Bean salad with Pesto chicken on a serving platter
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

  • ¾ cup pesto, homemade or store bought
  • 1½ pounds boneless, skinless chicken breasts
  • 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)
  • 1 (15-ounce) can white beans, such as cannellini or great northern, drained and rinsed
  • 5 ounces arugula

Method

  1. Place ½ cup of the pesto and the chicken in a medium bowl, toss to coat.

  2. Make the dressing. In a small bowl, whisk together the lemon juice, mustard, sugar, and salt. Slowly pour in the olive oil, whisking constantly, until emulsified. Stir in the shallot.

  3. In a second medium bowl, combine the white beans with half of the dressing.

  4. Preheat the grill on medium-high. Brush the grates with oil.

  5. Place the chicken on the grill and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5-6 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice.

  6. Add the arugula to a serving platter in an even layer. Top with the marinated beans and sliced chicken, then drizzle with the remaining dressing and remaining pesto to serve.