Arugula White Bean Salad with Pesto Chicken

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

¾ cup pesto, homemade or store bought

2 pounds boneless, skinless chicken breasts

5 tablespoons fresh lemon juice (from 3 lemons)

1 teaspoon Dijon mustard

1½ teaspoons granulated sugar

½ teaspoon sea salt

⅓ cup extra-virgin olive oil, plus more for grill grates

3 tablespoons finely chopped shallot (from 1 medium shallot)

2 (15-ounce) cans white beans, such as cannellini or great northern, drained and rinsed

5 ounces arugula

Wskazówki

Place ½ cup of the pesto and the chicken in a medium bowl, toss to coat.

Make the dressing. In a small bowl, whisk together the lemon juice, mustard, sugar, and salt. Slowly pour in the olive oil, whisking constantly, until emulsified. Stir in the shallot.

In a second medium bowl, combine the white beans with half of the dressing.

Preheat the grill on medium-high. Brush the grates with oil.

Place the chicken on the grill and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5-6 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice.

Add the arugula to a serving platter in an even layer. Top with the marinated beans and sliced chicken, then drizzle with the remaining dressing and remaining pesto to serve.

Wartości Odżywcze

• Kalorie: 414
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 5 g
• Cholesterol: 50 mg
• Sód: 546 mg
• Węglowodany Całkowite: 17 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 3 g
• Białko: 26 g