Arugula White Bean Salad With Pesto Chicken

Fresh, hearty, and full of bright Mediterranean flavor, this Arugula White Bean Salad with Pesto Chicken is the perfect balance of healthy and satisfying. Juicy grilled chicken, creamy white beans, peppery arugula, and vibrant pesto come together in one beautiful, nourishing meal. Trust me, you’re going to love this. It is light enough for lunch, filling enough for dinner, and perfect for meal prep.

Behind This Fresh and Filling Dish

This recipe was created for days when you want something wholesome but still exciting. A simple salad becomes a complete meal with the addition of pesto chicken and protein rich beans. Let me tell you, once you try this combination, it quickly becomes a regular favorite.

Mediterranean Inspired Comfort

This dish takes inspiration from Italian and Mediterranean cooking, where fresh herbs, olive oil, beans, and grilled meats are staples. The pesto adds richness, while lemon and greens keep everything bright and refreshing.

Why You’ll Love This Recipe

This salad fits easily into everyday life.

Versatile: Works for lunch, dinner, or meal prep.
Healthy: High in protein and fiber.
Quick and Easy: Ready in about 30 minutes.
Customizable: Swap greens or beans easily.
Crowd-Pleasing: Fresh flavors everyone enjoys.
Make-Ahead Friendly: Stores well for later.
Great for Leftovers: Tastes great cold or warm.

Chef’s Pro Tips for Best Results

Great salads depend on balance. Do not overdress the beans. Let the chicken rest before slicing. Use good quality pesto and olive oil. Toss gently to keep textures intact.

Kitchen Tools You’ll Need

A few basic tools make prep simple.

Grill Pan or Skillet: For cooking chicken.
Sharp Knife: For slicing chicken and shallots.
Mixing Bowl: For tossing salad.
Serving Platter: For presentation.

Ingredients You Will Need For This Recipe

Each ingredient adds flavor and nutrition.

1. Chicken Breasts: 2 large, about 500 grams.
2. Olive Oil: 3 tablespoons, divided.
3. Salt: 1 teaspoon, adjust to taste.
4. Black Pepper: ½ teaspoon.
5. Basil Pesto: ½ cup.
6. Cannellini Beans: 2 cans (400 g each), drained and rinsed.
7. Arugula: 3 cups, fresh.
8. Shallot: 1 small, finely chopped.
9. Lemon Juice: 2 tablespoons, fresh.
10. Parmesan Cheese: 40 grams, shaved (optional).
11. Fresh Herbs: Optional, for garnish.

Ingredient Substitutions

This recipe is very flexible.

Cannellini Beans: Great Northern or navy beans work well.
Arugula: Spinach or mixed greens can substitute.
Pesto: Parsley pesto works beautifully.

Ingredient Spotlight

A few ingredients define this dish.

White Beans: Provide creaminess and protein.
Pesto: Adds bold herbal richness.
Arugula: Brings peppery freshness.

Instructions for Making Arugula White Bean Salad With Pesto Chicken

Let’s make it step by step.

1. Prepare the Chicken: Season chicken with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Let rest, then slice.
2. Add Pesto: Spread pesto over warm chicken and set aside.
3. Prepare the Beans: In a bowl, combine beans, shallot, lemon juice, and remaining olive oil. Toss gently.
4. Assemble the Salad: Add arugula to the bean mixture and toss lightly.
5. Plate the Dish: Arrange salad on plates and top with sliced pesto chicken.
6. Finish: Garnish with parmesan and herbs if desired.
7. Serve and Enjoy: Serve immediately or chill slightly.

Texture and Flavor Secrets

Creamy beans, tender chicken, and crisp arugula create perfect contrast. The pesto coats the chicken while lemon brightens the beans, giving every bite balance and freshness.

Helpful Cooking Tips

These tips improve results every time.

• Rinse beans well to remove excess salt.
• Slice chicken against the grain.
• Add arugula last to avoid wilting.

What to Avoid

Avoid these common mistakes.

• Overcooking chicken makes it dry.
• Using too much pesto overwhelms flavors.
• Skipping lemon reduces brightness.

Nutrition Facts

Servings: 4
Calories per serving: 460

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

Store salad and chicken separately for best texture. Keep refrigerated for up to three days. Reassemble before serving. Add fresh arugula if needed.

How to Serve

Serve as a main dish, with crusty bread, or alongside soup. It also works well in lunch boxes.

Creative Leftover Transformations

Turn leftovers into wraps, grain bowls, or pasta salads. Chop chicken and mix into quinoa for another meal.

Additional Tips

Taste before serving and adjust salt. Add extra lemon if needed. Finish with fresh olive oil for shine.

Make It a Showstopper

Serve on a wide platter. Arrange chicken neatly over beans. Drizzle pesto lightly for color.

Variations to Try

Add roasted tomatoes. Use grilled shrimp. Stir in olives. Add cucumber for crunch. Try feta instead of parmesan.

FAQ’s

1. Can I grill the chicken?

Yes, grilling adds great flavor.

2. Is this dish gluten free?

Yes, naturally gluten free.

3. Can I use rotisserie chicken?

Yes, toss with pesto before serving.

4. Does it travel well?

Yes, great for packed lunches.

5. Can I make it vegan?

Use beans and pesto without cheese.

6. How long does it last?

Up to three days refrigerated.

7. Can I use dried beans?

Yes, cook them fully first.

8. Is it good cold?

Yes, it tastes great chilled.

9. Can I add grains?

Yes, quinoa works well.

10. Is this good for meal prep?

Yes, it is excellent.

Conclusion

This Arugula White Bean Salad with Pesto Chicken is fresh, nourishing, and full of flavor. It is easy to make, beautiful to serve, and perfect for healthy everyday meals. Once you try it, it will become one of your favorite go to salads.

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