Kale White Bean and Pesto Salad

Method3 steps · about 20 min

1. 1

   Step 1: Place the finely chopped kale (6 cups) in a large bowl. Rinse and drain the cannellini beans, slice the tomatoes in half, and then add them both to the bowl. Chop or shred the chicken (1), and add it to the bowl as well.

   Uses 6 cups finely chopped kale · 1 15-oz can cannellini beans · 1 cooked chicken breast · 1 cup grape tomatoes

2. 2

   Step 2: Add the pesto (1/2 cup) to the bowl with the other salad ingredients, then toss until everything is lightly coated in pesto. Taste and add more pesto if desired (I used only 1/2 cup).

   Uses kale, beans, cooked chicken and tomatoes · 1/2 cup pesto · Additional pesto to taste, if desired

3. 3

   Step 3: Serve the salad immediately, or refrigerate until ready to eat. Serve each portion of the salad with a wedge of lemon and squeeze the fresh lemon juice over top just before eating.

   Uses pesto-coated salad · 1 large lemon, cut into wedges