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- 1
Marinate the chicken
Coat the chicken breasts with the basil pesto and olive oil, season with salt and black pepper on both sides. Let marinate for at least 15 minutes while you prep everything else — longer is better.
- 2
Make the lemon vinaigrette
Whisk together the lemon juice, Dijon mustard, and minced garlic clove. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and black pepper to taste. Set aside.
- 3
Dress the white beans
Drain and rinse the cannellini beans. Add to a medium bowl with about 1/4 cup of the lemon vinaigrette, the finely chopped red onion, and the chopped fresh parsley. Season with a little more salt and pepper, toss well, and let sit — the longer they marinate, the better they taste.
- 4
Toast the almonds
Spread the slivered almonds on a dry baking sheet. Bake at 350°F for 5 minutes, stir, then continue baking in 2-minute intervals until deeply golden and fragrant — they should look like they're just about to burn. Don't under-toast them; the nuttiness is the whole point. Set aside to cool.
- 5
Cook the chicken
Heat a grill or grill pan over medium-high heat. Cook the pesto-coated chicken 4–5 minutes per side until cooked through and nicely charred in spots (internal temp 165°F). Remove from heat and rest for 5 minutes, then slice against the grain.
- 6
Assemble and serve
Divide the baby arugula among four plates or pile it into a large serving bowl. Spoon the white bean salad generously over the top. Drizzle with more lemon vinaigrette. Lay the sliced pesto chicken over everything, then scatter the toasted slivered almonds and shaved Parmesan cheese. Serve immediately.
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Basil Chicken Arugula Salad with White Beans
Created by: WholeFoodWendy
Ingredients
- 1 lb chicken breast
- 1/3 cup basil pesto
- 1 tbsp olive oil
- salt
- black pepper
- 3 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1 garlic clove
- 1/3 cup olive oil
- 15 oz cannellini beans
- 2 tbsp red onion
- 2 tbsp fresh parsley
- 5 oz baby arugula
- 1/2 cup slivered almonds
- 1/2 cup Parmesan cheese
Instructions
- Marinate the chickenCoat the chicken breasts with the basil pesto and olive oil, season with salt and black pepper on both sides. Let marinate for at least 15 minutes while you prep everything else — longer is better.
- Make the lemon vinaigretteWhisk together the lemon juice, Dijon mustard, and minced garlic clove. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and black pepper to taste. Set aside.
- Dress the white beansDrain and rinse the cannellini beans. Add to a medium bowl with about 1/4 cup of the lemon vinaigrette, the finely chopped red onion, and the chopped fresh parsley. Season with a little more salt and pepper, toss well, and let sit — the longer they marinate, the better they taste.
- Toast the almondsSpread the slivered almonds on a dry baking sheet. Bake at 350°F for 5 minutes, stir, then continue baking in 2-minute intervals until deeply golden and fragrant — they should look like they're just about to burn. Don't under-toast them; the nuttiness is the whole point. Set aside to cool.
- Cook the chickenHeat a grill or grill pan over medium-high heat. Cook the pesto-coated chicken 4–5 minutes per side until cooked through and nicely charred in spots (internal temp 165°F). Remove from heat and rest for 5 minutes, then slice against the grain.
- Assemble and serveDivide the baby arugula among four plates or pile it into a large serving bowl. Spoon the white bean salad generously over the top. Drizzle with more lemon vinaigrette. Lay the sliced pesto chicken over everything, then scatter the toasted slivered almonds and shaved Parmesan cheese. Serve immediately.