Basil Chicken Arugula Salad is incredibly simple and ideal for warm-weather meals. Marinated chicken with pesto sits on a bed of peppery arugula, finished with creamy white beans, crunchy toasted almonds, and a bright lemon vinaigrette. Even if you don’t usually reach for a salad, this one is easy to love—perfect for a light dinner, lunch, potluck, or barbecue.
My daughter Charlotte cracked me up the other day when she asked, “Mom, I know you can be discombobulated, but can you ever just be… combobulated?” It felt like an unintentional movie quote and made me laugh for ages. Teen humor aside, this salad has become our new obsession and we keep making it all summer long.
Setting that anecdote aside, here’s everything you need to know about this fresh, flavorful summer salad. It’s light but satisfying, and it comes together quickly—especially if you prep a few components ahead of time.
Salad sophistication
Not all salads are created equal. This one feels a little elevated—mostly thanks to arugula, pesto-marinated chicken, and a citrusy lemon vinaigrette. It’s trendy without being fussy: bright, peppery greens, creamy white beans for body, and crunchy nuts for texture. Best of all, it’s straightforward to make.
I originally adapted this from a version I found a while back and have made it for family more times than I can count. It’s packed with flavor yet still light and healthy. If you want an even faster dinner, make the vinaigrette and chicken ahead of time.
Ingredients
Highlights that make this salad shine:
- Pesto-marinated chicken brings bold basil flavor and is easy to prepare.
- Lemon vinaigrette adds a bright, tangy finish—mix in minutes or use a favorite store-bought dressing.
- White beans (Cannellini or Navy) provide substance and fiber, turning the salad into a heartier meal.
How to make chicken arugula salad
The salad comes together in a few simple steps. If you make the lemon vinaigrette and pesto chicken in advance, assembly is quick.
Start by marinating the chicken in pesto—either grill or pan-sear it until cooked through. Meanwhile, rinse and drain a can of white beans.
Place the rinsed beans in a bowl and toss with about 1/4 cup lemon vinaigrette. Season with a pinch of salt and pepper, then stir in chopped parsley and finely diced red onion. Let the bean mixture sit while you finish the chicken; the flavors deepen as it rests.
Toast slivered almonds until golden-brown for crunch. Spread them on a baking sheet and bake at 350°F, stirring every couple of minutes, until deeply fragrant and browned—watch carefully so they don’t burn.
To assemble, place arugula in a large serving bowl or individual plates. Spoon a generous portion of the dressed white beans over the greens, drizzle additional lemon vinaigrette if desired, and sprinkle with toasted almonds and a little Parmesan if using.
Slice and add the pesto chicken on top while warm. The combination of warm, herb-forward chicken, cool beans, peppery arugula, and crunchy nuts makes a perfectly balanced summer plate.
If you have leftover pine nuts from making pesto, those are lovely toasted on top instead of almonds. Serve with crusty French bread for a more substantial meal.
More main dishes to go with this salad
The white bean and arugula mixture also makes a terrific, hearty side if you’d rather pair it with a different main. Toss the arugula into the beans just before serving and add extra lemon vinaigrette if needed.
- Baked pesto chicken is an easy alternative—crispy, flavorful, and comforting.
- Smothered pork chops pair well if you want a rich, classic entrée alongside the bright salad.
- Turkey burgers are another great match for a casual summer dinner.
How to store leftovers
Store leftovers in airtight containers in the refrigerator. If the salad is already dressed, the arugula will wilt quickly, so plan to eat within 24–48 hours. To keep components fresh longer (3–5 days), store the chicken, beans, nuts, and greens separately and combine only when serving.
Do not freeze this salad—greens and dressing do not freeze well. If you expect leftovers you won’t eat within a day or two, consider making a smaller batch or sharing with friends or neighbors.
More sophisticated salads
These salads have an elegant feel but are simple to prepare—great for entertaining or elevating weeknight dinners.
Salad Recipes
French Carrot Salad
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Strawberry Spinach Salad
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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-marinated chicken by coating chicken with pesto and a little oil, then grill or pan-sear until cooked through.
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Make the white bean salad: Rinse and drain one can of white beans and place in a medium bowl.
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Add about 1/4 cup lemon vinaigrette to the beans and stir to coat.
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Season with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons finely chopped red onion (or shallot), and 2 tablespoons chopped parsley. Mix and let rest while chicken cooks.
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Toast the slivered almonds: Preheat oven to 350°F. Spread 1 cup slivered almonds on a dry baking sheet and bake, stirring every 2–3 minutes, until deeply fragrant and browned—watch closely so they don’t burn. Cool and set aside.
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Assemble the salad: Arrange arugula on serving plates, spoon the white bean salad over the greens, drizzle extra lemon vinaigrette if desired, sprinkle toasted almonds and Parmesan, and top with sliced pesto chicken.
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Serve: Offer crusty French bread alongside if you’d like.
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Store: Keep components separate if possible to preserve texture; combine just before serving.