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Basil Chicken Arugula Salad with White Beans and Toasted Almonds Recipe

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4.1 from 40 reviews

A fresh and vibrant Basil Chicken Arugula Salad featuring pesto-marinated chicken, white beans tossed in lemon vinaigrette, toasted slivered almonds, and Parmesan cheese. Perfect for a nutritious and flavorful dinner that combines peppery arugula with savory chicken and crunchy nuts.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

For the Pesto Chicken

  • 1 batch Pesto Chicken (refer to the pesto chicken recipe)

For the White Bean Salad

  • 1 (15 ounce) can white beans, drained and rinsed
  • 1/4 cup Lemon Vinaigrette (or your favorite lemon dressing)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons red onion, chopped fine
  • 2 tablespoons parsley, chopped

For Assembly

  • 5 ounces arugula
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup Parmesan cheese, shredded (optional)
  • Crusty French Bread, for serving

Instructions

  1. Prepare the Chicken: Follow the pesto chicken recipe to make the chicken, using either grilled or pan-seared method. This provides the flavorful protein base for your salad.
  2. Make the White Bean Salad: Drain and rinse one 15-ounce can of white beans. Place the beans in a medium bowl.
  3. Dress the Beans: Add 1/4 cup of lemon vinaigrette (or your preferred lemon dressing) to the beans along with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons of finely chopped red onion, and 2 tablespoons chopped parsley. Stir well to combine and allow the flavors to marinate while your chicken finishes cooking.
  4. Toast the Slivered Almonds: Preheat your oven to 350°F (175°C). Spread 1/2 cup slivered almonds evenly on a dry, non-greased baking sheet. Bake for 5 minutes, then stir almonds with a wooden spoon. Continue baking in 2-minute increments, stirring each time, until almonds are deeply fragrant and dark brown but not burnt. Remove from oven and let cool.
  5. Assemble the Salad: On individual plates or a serving platter, layer arugula leaves. Spoon the white bean salad over the greens. Drizzle additional lemon vinaigrette over the top if desired. Sprinkle with toasted slivered almonds and shredded Parmesan cheese. Finally, add slices of the prepared pesto chicken.
  6. Serve: Offer the salad alongside slices of crusty French bread for a complete meal.
  7. Store Leftovers: Keep salad components separately to preserve freshness and invite neighbors to enjoy any extra portions for best taste.

Notes

  • Use homemade lemon vinaigrette for the best flavor, or substitute your favorite store-bought lemon dressing.
  • Marinating the white bean salad longer enhances the flavors.
  • Watch almonds closely while toasting to avoid burning them; stirring frequently helps achieve an even roast.
  • Parmesan cheese is optional but adds a nice savory touch.
  • Serve immediately after assembly for the freshest texture, especially to keep arugula crisp.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/basil-chicken-arugula-salad-with-white-beans-and-toasted-almonds-recipe/