I’m forever the type of person to throw at least five things together in a big mixing bowl, add a yummy dressing, and call it a day. Today’s pesto, sun-dried tomato, and chicken bean salad is pretty much exactly that—quick, easy, and packed with plants. I’m all about fresh veg over here, especially in the summer when farm produce is at it’s peak, but today’s salad leans on jarred and canned ingredients, making it budget-friendly and incredibly quick to prep. A dump-and-mix situation, in the best way!
We’ll be using pesto, cannellini beans, artichokes, and jarred sun-dried tomatoes. The brininess of the jarred tomatoes and artichokes means the dressing is kept very simple: pesto, a little red wine vin, and some lemon. With 10 grams of fiber and 42 grams of protein, it’s perfect for a filling lunch meal prep, or make it your way!
This is the fourth recipe in our 30-20-10 summer series that comes straight from the July meal prep plan. For all of this week’s recipes in one PDF, plus the grocery list and prep day plan to follow, head here. Join the meal prep community!
📍Hamptons friends! I’ll be at the East Hampton Library Author’s Night next Saturday, August 8th, signing copies of Don’t Think About Dinner! Come say hello 💗 Grab event details and tickets here—there are a lot of amazing authors joining!
Meal prep it: Store in four separate sealed containers and enjoy for lunch all week long—it gets even better as it sits.
Make it the main: Prep the salad as instructed, then serve over a big bed of arugula or with a side of roasted veggies.
Make it a side dish by omitting the diced chicken; serve with a protein like steak, salmon, or grilled chicken thighs.
Make it a pasta salad! Cook 12 to 16 ounces of your pasta of choice (penne, rotini, or rigatoni recommended), add it to the mixing bowl, and toss to combine. Serve chilled.
join the 30-20-10 challenge
We’re officially at the halfway point of the 30-20-10 challenge, keep the pics coming in the chat!! Catch up on the other recipes.
pesto, sun-dried tomato, and chicken bean salad
serves 4 | prep time: 15 minutes | cook time: 20 minutes
gluten-free
INGREDIENTS
1 1⁄2 pounds boneless, skinless chicken thighs (code JENNEATS)
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 an 8-ounce jar)
finely chopped basil leaves, for topping (optional)
INSTRUCTIONS
Preheat the oven to 425ºF. 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 165ºF, 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!
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.
swaps and subs
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.
love today’s recipe? subscribe for more just like it every week!
prepping
Blackberry galette: The new dessert of the summer is unlocked: berry galette! Yes, it’s 100% gluten-free and so insanely good served with a hearty scoop of vanilla ice cream. Full recipe is in the caption and comments of this post!
Shredded beef taco bowl: Nothing gets me through a busy week quite like a taco bowl. They’re my “no recipe recipe” that I can always pull together with things I have on hand. This week I had some leftover frozen shredded beef, topped with corn, cheese, salsa, and some red cabbage for good measure. Similar recipe here!
loving
La Colombe latte cans: As much as I love a morning trip to the one coffee shop in town, I’ve been opting for canned lattes lately. They’re sweetened, but not too much, and lactose free for any intolerant friends!! The vanilla lattes are having a moment for Kate Eats Goood.
Basil olive oil: An infused olive oil is the best two-for-one out there for summer salads. I’ve been using this basil one.. it’s SO good. It’s all the delicious flavor of basil without any extra produce washing. I used it in today’s recipe to thin out my pesto dressing, and I just gifted my sister this delish castelvetrano olive oil.
recommending
Bedding refresh: I’ve been house and dog sitting for my parents this month and decided to surprise them with a little home refresh for their return—they deserve it!! I went with a gorgeous 100% cotton green comforter, olive pillows, and a chunky knit blanket. Small changes, but it’s nice to have a little refresh every once in a while.
Press-on nails: Sometimes I can’t wait to change nail colors between appointments and I like having them done, so I’ve been using the olive & june press ons. Easy, low-mess, and they really do stick well for days. Love the jelly chrome!!
Let me know if you make today’s recipe, or another one from the 30-20-10 series. And don’t forget to send pics in our chat to join the challenge. See ya Wednesday for a new round up!
Everyone here wanted to eat dinner but I didn’t want to cook. 😂 luckily I had all these ingredients in my pantry and leftover grilled chicken I could throw in. I added orzo and feta. Served with a tomato cucumber salad so I’m still using those farm fresh ingredients!
Looks incredible!!!!!