Make Ahead Kale White Bean and Pesto Salad
A hearty chopped kale salad with white beans, chicken, tomatoes, pesto, and lemon that holds up well for easy ready-to-eat meals.
Prep 10 min · Makes 4 servings
Ingredients
- 6 cups kale, finely chopped
- 15 oz. can cannellini beans
- 1 cooked chicken breast
- 1 cup grape tomatoes
- 1/2 cup pesto
- 1 large lemon, cut into wedges
Directions
- Add the finely chopped kale to a large bowl. Rinse the cannellini beans and let them drain well, halve the tomatoes, and put both into the bowl. Chop or shred the chicken, then add that too.
- Spoon the pesto over the salad ingredients and toss until everything has a thin, even coating. Taste, then add more pesto if you want it richer. The recipe uses 1/2 cup.
- Eat the salad right away, or chill it until you are ready. Add a lemon wedge to each serving, and squeeze the juice over the top just before eating.