Basil Chicken Arugula Salad
Basil Chicken Arugula Salad is SO easy and perfect for summer! Chicken marinated with pesto, on a bed of peppery arugula, topped with white beans and a tangy lemon vinaigrette! I am not a salad person but this meal is literally my new obsession. Perfect for a light summer dinner or lunch, or to bring to a potluck or barbecue!
Servings: 4
Calories: 210kcal
Ingredients
For the chicken
- 1 batch Pesto Chicken see notes
For the white bean salad
- 1 (15 ounce) can white beans drained
- 1/4 cup Lemon Vinaigrette or your favorite dressing
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red onion chopped fine
- 2 tablespoons parsley chopped
To assemble the salad
- 5 ounces arugula
- 1/2 cup slivered almonds toasted
- 1/2 cup Parmesan cheese shredded, optional
Instructions
- Make the chicken: Head over to the recipe for Pesto Chicken for the full recipe. It's super easy!
- Make the White Bean Salad: Open and drain 1 can of white beans. Rinse the beans. Add to a medium bowl.
- Add about 1/4 cup homemade Lemon Vinaigrette, or your favorite lemon dressing.
- Add 1/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons chopped red onion (or shallot would be good) and 2 tablespoons parsley. Stir it together. Let it marinate for a while if your chicken is still cooking, the longer the better!
- Toast the slivered almonds. Preheat the oven to 350 degrees F. Add 1 cup slivered almonds to a dry (non greased) baking sheet. Bake at 350 for 5 minutes, then reach into the oven to stir them with a wooden spoon. Bake another 2 minutes and stir again. Continue every 2 minutes until the nuts smell overwhelmingly fragrant, and are dark brown. They should look like they might burn soon. Don't let them burn, but don't under toast, either! Set aside to cool.
- Assemble the salad. Layer some arugula on a serving plate (I like to make individual plates). Top with a spoonful of white beans. Drizzle with more Lemon Vinaigrette if you want. Top with toasted slivered almonds and a sprinkle of Parmesan cheese. Top with the grilled or pan seared chicken.
- Serve with a slice of crusty French Bread!
- Store components separately. Invite the neighbors over if you have extra salad that is dressed!
Notes
Pesto Chicken: You will need 1 pound of chicken, salt, pepper, oil, and about 1/3 cup Pesto! Homemade Basil Pesto or store bought pesto is great.
Nutrition
Calories: 210kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 9mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1108IU | Vitamin C: 8mg | Calcium: 246mg | Iron: 1mg
