Viv Dinner
Arugula White Bean Salad with Pesto Chicken
6 servings
份量15 minutes
活動時間30 minutes
總時間食材
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
步驟
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.
營養
每份大小
-
卡路里
414
總脂肪
27 g
飽和脂肪
5 g
不飽和脂肪
-
反式脂肪
-
膽固醇
50 mg
鈉
546 mg
總碳水化合物
17 g
膳食纖維
5 g
總糖
3 g
蛋白質
26 g
6 servings
份量15 minutes
活動時間30 minutes
總時間