Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the chicken
Stir together the pesto and 1 tablespoon of olive oil. Season chicken breasts all over with 1/4 teaspoon salt and 1/4 teaspoon pepper, then coat with the pesto mixture. Let sit at room temperature while you prep everything else.
- 2
Cook the chicken
Heat a grill or skillet over medium-high heat. Cook chicken 6–7 minutes per side until an instant-read thermometer reads 165°F. Let rest 5 minutes, then slice thin.
- 3
Make the white bean salad
Whisk together the remaining 3 tablespoons olive oil, lemon juice, Dijon mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to make the vinaigrette. Drain and rinse the white beans. Toss beans with half the vinaigrette, the red onion, and chopped parsley. Let it sit while the chicken finishes cooking.
- 4
Toast the almonds
Spread slivered almonds on a dry baking sheet. Toast at 350°F for 5–7 minutes, stirring once halfway through, until golden and fragrant. Watch closely — they burn fast.
- 5
Assemble
Divide arugula among 4 plates or bowls. Top each with a scoop of white bean salad and sliced chicken. Drizzle with the remaining vinaigrette. Finish with toasted almonds and a sprinkle of Parmesan if using.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Pesto Chicken Arugula Salad with White Beans
Created by: MacroMeals
Ingredients
- 1 lb chicken breast
- 1/3 cup basil pesto
- 4 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 15 oz white beans
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp red onion
- 2 tbsp parsley
- 5 oz arugula
- 1/2 cup slivered almonds
- 1/4 cup Parmesan cheese
Instructions
- Marinate the chickenStir together the pesto and 1 tablespoon of olive oil. Season chicken breasts all over with 1/4 teaspoon salt and 1/4 teaspoon pepper, then coat with the pesto mixture. Let sit at room temperature while you prep everything else.
- Cook the chickenHeat a grill or skillet over medium-high heat. Cook chicken 6–7 minutes per side until an instant-read thermometer reads 165°F. Let rest 5 minutes, then slice thin.
- Make the white bean saladWhisk together the remaining 3 tablespoons olive oil, lemon juice, Dijon mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper to make the vinaigrette. Drain and rinse the white beans. Toss beans with half the vinaigrette, the red onion, and chopped parsley. Let it sit while the chicken finishes cooking.
- Toast the almondsSpread slivered almonds on a dry baking sheet. Toast at 350°F for 5–7 minutes, stirring once halfway through, until golden and fragrant. Watch closely — they burn fast.
- AssembleDivide arugula among 4 plates or bowls. Top each with a scoop of white bean salad and sliced chicken. Drizzle with the remaining vinaigrette. Finish with toasted almonds and a sprinkle of Parmesan if using.