Arugula White Bean Salad with Pesto Chicken

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  0.8 cup Basil Pesto, Prepared
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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  5 tbsp Lemon Juice, Fresh
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1.5 tsp Sugar, Granulated White
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  0.5 tsp ½ teaspoon sea salt
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Shallot
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  15 oz Beans, Cannellini, Canned, Drained
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  5 oz Arugula

Instructions

1. 1Pat the chicken breasts dry with paper towels, then coat evenly with the basil pesto in a medium bowl, tossing until fully covered.
2. 2Preheat a skillet over medium-high heat and add a thin layer of olive oil. Once shimmering, place the chicken in the pan and cook 5–6 minutes per side over medium-high heat until the internal temperature reaches 165°F on an instant-read thermometer and the surface is golden brown. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces.
3. 3While the chicken rests, whisk together the lemon juice, Dijon mustard, sugar, and the sea salt in a small bowl. Slowly drizzle in the olive oil while whisking constantly until the dressing emulsifies and thickens. Stir in the diced shallot.
4. 4In a medium bowl, combine the drained cannellini beans with half of the prepared dressing and toss gently to coat.
5. 5Divide the raw arugula evenly among 6 airtight containers as the base layer.
6. 6Top each container with an equal portion of the dressed white beans, then distribute the sliced pesto chicken evenly among the 6 containers, and drizzle the remaining dressing over each portion while the chicken is still warm.
7. 7Seal all 6 containers and refrigerate until ready to serve.