Basil Chicken Arugula Salad is refreshingly simple and ideal for summer. Tender chicken marinated in pesto sits on a bed of peppery arugula, finished with white beans, toasted slivered almonds, and a bright lemon vinaigrette. It’s light but satisfying—great for an easy weeknight dinner, lunch, or to bring to a potluck.
My teenage daughter made me laugh recently with a random line that perfectly captured a movie quote I love. But I’ll spare you the long anecdote and get to the important part: this salad. We’ve been making it on repeat all summer. It’s quick to prepare, full of flavor, and feels a little elevated without any fuss.
Salad sophistication
Some salads are ordinary, and some feel a bit more refined. This one falls into the latter category. Using arugula gives the salad a peppery, modern green that pairs beautifully with basil-forward pesto chicken and a tangy lemon vinaigrette. It looks great on the table and is effortless to pull together—especially if you make the components ahead of time.
This version was inspired by a classic arugula and white bean salad with pesto chicken and has become a family favorite because it’s light, packed with flavor, and very adaptable.
Ingredients
Key components that make this salad stand out:
- Pesto-marinated chicken brings bold basil flavor and cooks quickly on the grill or in a skillet.
- Lemon vinaigrette adds a bright, citrusy lift that complements the pesto and greens.
- White beans (Cannellini or Navy) add creaminess, fiber, and substance so the salad feels like a complete meal.
How to make chicken arugula salad
Plan to make the lemon vinaigrette and pesto chicken ahead if you can. The salad assembles quickly once the elements are ready.
Start by preparing the pesto chicken—coat chicken in pesto with a little oil and grill or pan-sear until cooked through. Let it rest before slicing.
Drain and rinse one can of white beans. Toss them in a bowl with about 1/4 cup lemon vinaigrette to coat. Season with a pinch of salt and pepper, fold in finely chopped red onion (or shallot) and chopped parsley. Let the beans sit while you finish the chicken—the flavors meld nicely if they rest a bit.
For crunch, toast slivered almonds until they are deeply browned and fragrant. Watch them closely—you want rich color without burning. Toasted pine nuts can be used instead if preferred.
To assemble, layer arugula in a serving bowl or arrange individual plates. Spoon a generous portion of the dressed white beans over the greens, add the sliced pesto chicken, and sprinkle with toasted slivered almonds and optional shredded Parmesan. Finish with an extra drizzle of lemon vinaigrette if desired.
This salad is lovely as-is, and a slice of crusty bread on the side makes it feel even more complete.
More main dishes to go with this salad
If you skip the pesto chicken, the white bean and arugula mix makes an excellent, hearty side that pairs with many mains. Toss the arugula into the beans just before serving and add a touch more vinaigrette if needed.
- Baked pesto chicken provides a different take on the same flavor profile and works well alongside the salad.
- Smothered pork chops are a rich, comforting option if you want contrast with a lighter salad on the side.
- Turkey burgers offer a lean, flavorful choice that pairs nicely with the lemony greens and beans.
How to store leftovers
Store components separately in airtight containers for best results. If the salad is fully dressed, the arugula will wilt within 24–48 hours, so plan to eat it quickly. Kept apart, the ingredients can stay fresh about 4–5 days—reheat the chicken and toss fresh arugula with the beans and vinaigrette just before serving.
Avoid freezing this salad; greens and vinaigrette don’t freeze well. If you expect leftovers, consider halving the recipe or sharing with friends.
More sophisticated salads
These recipes have the same elegant, simple vibe—impressive for company but easy to prepare at home.
Salad Recipes
French Carrot Salad
Salad Recipes
Strawberry Spinach Salad
Salad Recipes
Aunt Joy’s Creamy Cucumber Salad
Greek Recipes
Best Greek Tomato Cucumber Salad with Feta Cheese
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Basil Chicken Arugula Salad
Ingredients
For the chicken
- 1 batch Pesto Chicken
For the white bean salad
- 1 (15 ounce) can white beans, drained
- 1/4 cup Lemon Vinaigrette
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons red onion, chopped fine
- 2 tablespoons parsley, chopped
To assemble the salad
- 5 ounces arugula
- 1/2 cup slivered almonds, toasted
- 1/2 cup Parmesan cheese, shredded, optional
Instructions
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Make the chicken: Prepare pesto chicken by coating about 1 lb chicken in pesto with a little oil, seasoning with salt and pepper, then grilling or pan-searing until cooked through. Let rest and slice.
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Make the white bean salad: Drain and rinse one 15-ounce can of white beans. Place in a medium bowl and add about 1/4 cup lemon vinaigrette, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons finely chopped red onion (or shallot), and 2 tablespoons chopped parsley. Stir to combine and let rest while you finish the rest of the meal.
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Toast the slivered almonds: Preheat the oven to 350°F. Spread 1 cup slivered almonds on a dry baking sheet. Bake 5 minutes, stir, then bake in 2-minute intervals, stirring each time, until they are dark golden brown and fragrant. Cool before using.
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Assemble the salad: Arrange arugula on a platter or individual plates. Spoon the white bean salad over the greens, add slices of pesto chicken, sprinkle with toasted almonds and optional Parmesan, and drizzle extra lemon vinaigrette if desired.
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Serve: Offer crusty bread on the side if you like.
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Store: Keep components in separate containers for best freshness. Eat dressed salad within 24–48 hours.