This Make Ahead Kale White Bean and Pesto Salad keeps your fridge stocked with good for you food that you can customize each day for a new meal.
Course: Lunch, Salad
Total Cost: $7.06 recipe / $1.77 serving
Servings: 4about 2 cups each
6cupskale, finely chopped$1.50
115oz. cancannellini beans$0.69
1cooked chicken breast*$2.00
1large lemon, cut into wedges$0.43
Place the finely chopped kale 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, and add it to the bowl as well.
Add the pesto 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).
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.
*I used a chicken breast from a rotisserie chicken, but you could also simply grill or cook a chicken breast in a skillet, then chop it once cooked.