Pesto Chicken and White Bean Salad
Tender pesto chicken served on arugula with creamy white beans and a mustard lemon dressing
Ingredients
- 1 cup Pesto store bought or homemade
- 1 1/2 lb boneless skinless chicken breasts each breast cut into 3 pieces, thinner end and then thicker end cut in half horizontally
- 6 cups arugula
- 1 15oz can white beans drained and rinsed
- shredded parmesan
For the dressing:
- 5 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp sugar or honey to taste
- 1/2 tsp salt to taste
- 1/3 cup olive oil
- 3 tbsp minced shallot
Instructions
For the dressing:
- Combine the ingredients and mix well. Taste and adjust seasoning as needed.
For the chicken:
- Cut the chicken breasts across the breast to make 2 equal pieces, one thick and one thinner. Cut the thicker end in half horizontally so you have 3 relatively equal thickness pieces. Combine 3/4 cup pesto with the chicken and marinate for 15 minutes up to a few hours. Save 1/4 cup of pesto for drizzling on the cooked chicken.
- If cooking your chicken on the grill or in a pan, oil the grill or the pan and heat over medium high heat. Add the chicken and get some nice browning, then reduce heat and cook until it is cooked through.
- If using the oven, heat the broiler on high and place chicken on a greased piece of foil on a sheet pan. Place on the middle rack and broil, keeping a close eye on it, until it has some nice browning, then flip and do the other side. Switch the oven to bake at 350 and cook until 165 inside.
- To use the air fryer, spray the basket with oil and add the chicken. Air fry at 390 for 10 minutes, then switch to broil for another 5-8 minutes to get nice crispy edges.
- Place some arugula on your plates and scatter the white beans around the plate. Top with your chicken. Drizzle some pesto on the chicken and then drizzle dressing all over the whole thing. Top with shredded parm and serve.
Tried this recipe?Let us know how it was!