White Bean Pesto Salad with Grilled Chicken
Tender white beans, marinated artichokes, and smoky pesto grilled chicken are a winning salad combo in this quick and easy white bean pesto salad!
Servings 6 servings
Calories 399kcal
Ingredients
Grilled Chicken
- 1-1/2 lbs boneless skinless chicken breasts or thighs (about 3 medium breasts or 4 thighs)
- Salt and pepper to taste
- 1/4 cup basil pesto
White Bean Pesto Salad
- 2 cans (15 oz each) white beans (drained and rinsed)
- 1 jar (12 oz) artichoke hearts, cut into 1/2-inch pieces
- 1 small red onion, thinly sliced
- 1/2 cup pine nuts, toasted
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons minced fresh basil
- 1/4 cup basil pesto
- 2 tablespoons white wine vinegar
- 1 teaspoon honey or agave nectar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
Grilled Chicken
- Preheat an outdoor grill to 400F OR prepare a large skillet to use indoors on stovetop by greasing well. Season chicken all over with salt and pepper to taste.
- Arrange chicken breasts on grill or in skillet on stovetop and allow to cook, turning occasionally and brushing frequently with pesto until chicken registers 165F. Transfer chicken to a cutting board and thinly slice once cool enough to handle.
White Bean Pesto Salad
- Combine beans, grilled chicken, artichokes, red onion, pine nuts, Parmesan, and basil in a large serving bowl.
- In a separate small bowl, whisk pesto, vinegar, honey, and olive oil. Drizzle over salad and toss to evenly coat. Season salad with salt and pepper to taste and serve. Enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 4 days.
Nutrition
Serving: 8 oz salad | Calories: 399kcal | Carbohydrates: 21g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 524mg | Potassium: 513mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 3mg