Summer Pesto Chicken Salad with Parmesan Crisps
Sometimes the simplest summer dinners are the ones you make on repeat. Grilled and cubed chicken is tossed in a bright pesto vinaigrette with creamy beans and crisp vegetables, while homemade Parmesan crisps bring the salty crunch that ties everything together. It's filling without being heavy, making it just as perfect for a weeknight dinner as it is for lunch the next day.
Servings: Four
INGREDIENTS
2 large boneless skinless chicken breasts (about 1 1/2 pounds)
8 ounces arugula
8 ounces green beans, trimmed
1 pint cherry tomatoes, halved
1 can cannellini beans, drained and rinsed
Basil Pesto
2 cups packed basil leaves
1/2 cup finely grated Parmigiano Reggiano
1/3 cup pine nuts
2 cloves garlic
1/2 cup olive oil
2 tablespoons lemon juice
Parmesan Crisps
1/2 cup finely grated Parmigiano Reggiano
PREPARATION
Prepare Parmesan crisps: Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Divide the Parmesan into 4 small mounds about 2 inches apart and gently flatten. Bake for 5 to 7 minutes until melted and golden. Cool completely until crisp.
Make basil pesto: Add the basil, Parmigiano Reggiano, pine nuts, garlic, and 2 tablespoons lemon juice to a mini food processor. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until smooth.
Grill chicken: Season chicken with salt and pepper then grills until the internal temperature reaches 165°F (74°C). Transfer to a cutting board to cool, then cube.
Blanch green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes until crisp-tender. Transfer immediately to an ice bath, then drain well.
Assemble salad: Toss the cube chicken with about half of the pesto. In a large serving bowl, combine the arugula, green beans, cherry tomatoes, and cannellini beans. Dot some more pesto to taste. Fold in the chicken.
Plate: Divide among serving plates and top each serving with Parmesan crisps, breaking them into large shards just before serving.
Notes:
Cannellini beans add a creamy texture that pairs especially well with pesto and shredded chicken. If you can't find them, substitute Great Northern beans or butter beans for a similar texture and mild flavor.
