Arugula White Bean Salad With Pesto Chicken
Fresh and satisfying arugula white bean salad topped with juicy pesto chicken, lemon dressed cannellini beans, and peppery greens for a healthy Mediterranean inspired meal.
Ingredients
Scale
- 2 large chicken breasts (about 500 grams)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup basil pesto
- 2 cans cannellini beans (400 g each), drained and rinsed
- 3 cups fresh arugula
- 1 small shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 40 grams parmesan cheese, shaved (optional)
- Fresh herbs for garnish (optional)
Instructions
- 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.
- Remove chicken and let rest, then slice.
- Spread pesto over warm chicken and set aside.
- In a large bowl, combine cannellini beans, shallot, lemon juice, and remaining olive oil.
- Toss gently to coat.
- Add arugula and mix lightly.
- Arrange salad on plates and top with sliced pesto chicken.
- Garnish with parmesan and herbs if desired. Serve immediately.
Notes
- Slice chicken against the grain for tenderness.
- Rinse beans well to remove excess sodium.
- Add arugula just before serving.
- Adjust lemon and salt to taste.
Find it online: https://dishmio.com/arugula-white-bean-salad-with-pesto-chicken/