Simple Recipes for Every Day
Arugula White Bean Salad with Pesto Chicken
- 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
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
Place ½ cup of the pesto and the chicken in a medium bowl, toss to coat.
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.
In a second medium bowl, combine the white beans with half of the dressing.
Preheat the grill on medium-high. Brush the grates with oil.
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.
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.