Sort ingredients
amducharme95
QR Code
Listen
Pdf
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 sheet pan and bake until browned and at an internal temperature of 165oF, 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. Depending on your chosen pesto, you may need to thin it out to a dressing 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 ½-inch cubes 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!