Name: Pesto, Sun-Dried Tomato, and Chicken Bean Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs; kosher salt; ground black pepper; 2/3 cup pesto (about 3 ounces); juice of 1 lemon (about 3 tablespoons); 2 tablespoons red wine vinegar; 15 -ounce can cannellini beans, drained and rinsed; 14 -ounce can quartered artichoke hearts, drained; 1/2 cup oil-packed sun-dried tomatoes, finely chopped (about half of an 8-ounce jar); finely chopped basil leaves, for topping (optional)

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This Pesto, Sun-Dried Tomato, and Chicken Bean Salad is my newest go-to recipe for picnics, cookouts, or hosting. Featured in my 30-20-10 summer series, highlighting recipes that are done in 30 minutes, with at least 20 grams of protein, and 10 grams of fiber— this one is both flavor-packed and nourishing. The simple baked chicken thighs get tossed in a savory, pesto-coated salad of zesty sun-dried tomatoes, buttery artichokes, and creamy cannellini beans, for maximum flavor. Simple, delicious, and perfect for meal prepping, this one is sure to be a staple in your lunch or dinner rotation this summer.

large plate of pesto, sun-dried tomato, and chicken bean salad with wooden serving spoons

meal prep container of large plate of pesto, sun-dried tomato, and chicken bean salad served with a lemon wedge

overhead shot of ingredients including pesto, white beans, chicken thighs, artichokes, sun-dried tomatoes, and basil

Pesto, Sun-Dried Tomato, and Chicken Bean Salad Ingredient Notes:

Pesto: Whether you make it at home, or use a store-bought jar, pesto is the base of this salad that packs in the flavor and adds a bright, tangy punch to every bite. I have a dairy-free walnut pesto recipe in my “everyday elevated sauces” chapter of Don’t Think About Dinner.

Cannellini beans: I love using white beans in salads to add a bit of texture, without compromising the flavor. Plus beans are jam-packed with fiber to help keep you fuller longer. You can also opt for chickpeas here, or navy beans.

Artichokes: For a salty, briny addition to the salad, I love using canned artichoke hearts, but you could also opt for marinated artichokes for an even more intense zesty flavor. If you don’t like artichokes, I would recommend swapping for castelvetrano olives or hearts of palm for a similar salty flavor profile.

Sun-dried tomatoes: These deeply flavorful tomatoes bring rich, savory, and slightly tangy notes that infuse the whole dish. Their concentrated taste balances beautifully with the pesto and adds a Mediterranean-inspired twist. I like to use a bit of the oil from the tomatoes to thin out the pesto dressing for extra flavor!

beans, artichokes and sundried tomatoes added to pesto in the bowl

chicken breast coated in salt and pepper on sheet pan

diced chicken added to bowl of veggies and beans

Pesto, Sun-Dried Tomato, and Chicken Bean Salad

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

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Ingredients

1 1/2 pounds boneless, skinless chicken thighs
kosher salt
ground black pepper
2/3 cup pesto (about 3 ounces)
juice of 1 lemon (about 3 tablespoons)
2 tablespoons red wine vinegar
15 -ounce can cannellini beans, drained and rinsed
14 -ounce can quartered artichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes, finely chopped (about half of an 8-ounce jar)
finely chopped basil leaves, for topping (optional)

Directions

Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Pat the chicken thighs dry with a paper towel and season on both sides generously with salt and black pepper. Place on the prepared sheet pan and bake until the chicken reaches an internal temperature of 165°F, and is browned on the outside, about 20 minutes.
While the chicken bakes, assemble the rest of the salad: Add the pesto, lemon juice, and red wine vinegar to a large mixing bowl and whisk until smooth. Note: Thicker pesto may need to be thinned out with a bit of olive oil —or use the sun-dried tomato oil from your jar for extra flavor!
Add the cannellini beans, artichokes, and sun-dried tomatoes and mix until coated.
When the chicken is cooked, dice it into 1/2-inch pieces and add to the mixing bowl. Toss again to evenly combine all of the ingredients.
Serve immediately with chopped basil on top (if using) or refrigerate in a sealed container for up to 4 days. Eat chilled or heat it up, it’s up to you!

Notes

Store it: Refrigerate in a sealed container for up to 4 days.
Reheat it: Enjoy this one chilled or heat in the microwave until warmed, 3o to 60 seconds.
Chicken: Swap for 1 ½ pounds chicken breast. For a vegetarian option, add a second can of beans, or swap for cubed tofu, cooked the same as the chicken. To make cook time even quicker, use thin-sliced chicken breast instead of thighs, or dice the chicken before cooking.
Artichokes: Omit or swap for additional beans.
Dairy-free: Use a dairy-free or vegan pesto.