👩🍳 Instructions
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1
Prepare the Lemon Vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, honey, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Set aside.
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2
Cook the Chicken: Pat chicken dry and season with remaining 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken to a cutting board and let rest for 5 minutes.
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3
Coat Chicken with Pesto: Slice or dice the warm, rested chicken into bite-sized pieces. Transfer to a medium bowl and toss with 2 tablespoons of the basil pesto until evenly coated.
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4
Assemble the Salad Base: In a large serving bowl, combine the fresh arugula, rinsed cannellini beans, halved cherry tomatoes, and thinly sliced red onion. Pour about half of the prepared lemon vinaigrette over the greens and toss gently to combine.
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5
Finish and Serve: Arrange the pesto-coated chicken over the dressed arugula mixture. Drizzle with the remaining lemon vinaigrette and the remaining 2 tablespoons of basil pesto. Garnish generously with shaved Parmesan cheese and toasted pine nuts (if using). Serve immediately.
💡 Notes
For best results, use fresh lemon juice. If making ahead, store the vinaigrette, pesto-coated chicken, and salad greens separately and combine just before serving to prevent wilting. Rotisserie chicken can be used for a quicker prep time.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
38g
Total Fat
28g
Saturated Fat
5g
Carbs
20g
Fiber
6g
Sugar
4g
Sodium
520mg
Cholesterol
90mg
