Poached Chicken Pesto Salad with Cannellini Beans
A protein-packed salad featuring tender poached chicken tossed in homemade spinach pesto and served over fresh baby spinach with cannellini beans, cherry tomatoes, and celery. The spinach pesto adds a vibrant green color and nutty flavor from almonds and parmesan, while the beans provide hearty texture. Perfect for a nutritious lunch or light dinner that's both satisfying and refreshing.
Ingredients
- 2 chicken breasts
- 6 cups baby spinach, divided
- ¼ cup sliced almonds
- ¼ cup parmesan cheese, freshly grated
- 2 cloves garlic
- ⅓ cup extra-virgin olive oil
- 2 ribs celery, chopped
- 1 can (14.5 oz) cannellini beans, drained and rinsed
- ½ cup cherry tomatoes, sliced in half
- 2 pinches coarse salt and freshly ground pepper
Instructions
- 1
Bring a pot of salted water to a boil and add the chicken
- 2
Boil until cooked all the way through
- 3
Transfer to a plate and let cool, then shred with your fingers
- 4
Place spinach in a food processor with almonds, cheese, garlic, salt and pepper
- 5
Pulse a few times, then add oil in a thin stream with motor running
- 6
Toss pesto with shredded chicken
- 7
Add celery, beans and tomatoes and toss again
- 8
Serve chicken pesto mixture over remaining spinach divided onto plates
Tips
Let chicken cool completely before shredding to prevent the pesto from warming and losing its bright color.
Save some pasta water if serving over pasta later - the starchy water helps the pesto adhere better.
Toast the almonds lightly for extra nutty flavor in the pesto.
Good to Know
Refrigerate assembled salad for up to 2 days. Store pesto separately if preparing components ahead.
Chicken can be poached and shredded up to 2 days ahead. Pesto can be made 3 days ahead and stored covered in refrigerator.
Serve immediately at room temperature or chilled. Best consumed same day for optimal spinach texture.
Common Mistakes
Don't add hot chicken to pesto as it will wilt the spinach and dull the color
Avoid over-processing the pesto to maintain some texture from the almonds
Substitutions
FAQ
Can I use store-bought pesto instead?
Yes, use about 1/3 cup store-bought pesto, though homemade provides better flavor and uses the spinach from the ingredient list.
How long does this salad keep in the refrigerator?
The assembled salad keeps for 2 days refrigerated, though the spinach may wilt slightly. Store components separately for best results.
Can I freeze the leftover pesto?
Yes, freeze pesto in ice cube trays for up to 3 months. Thaw and stir before using as texture may separate slightly.