Pesto, Sun-Dried Tomato, and Chicken Bean Salad

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.

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!

Pesto, Sun-Dried Tomato, and Chicken Bean Salad

Recipe by Jenn Lueke

4.8 from 23 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

20

minutes

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.

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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.

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