Print

Arugula White Bean Salad With Pesto Chicken

Arugula White Bean Salad With Pesto Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. Season chicken with salt and black pepper.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat.
  3. Cook chicken 5 to 6 minutes per side until golden and cooked through.
  4. Remove chicken and let rest, then slice.
  5. Spread pesto over warm chicken and set aside.
  6. In a large bowl, combine cannellini beans, shallot, lemon juice, and remaining olive oil.
  7. Toss gently to coat.
  8. Add arugula and mix lightly.
  9. Arrange salad on plates and top with sliced pesto chicken.
  10. 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.