La Scala Inspired Bean Salad with Lemon Dijon Grilled Chicken

La Scala–inspired bean salad with lemon Dijon grilled chicken made with chickpeas, cannellini beans, fresh herbs, Parmesan, and a zesty vinaigrette. A hearty, make-ahead salad perfect for lunch or dinner.

Course dinner, lunch, Main Course, Salad

Servings Servings

Calories 731kcal

Equipment

Skillet or Grill Pan or Oven-Safe Baking Dish
Tongs or Spatula
Citrus Zester
Meat Thermometer
Large Mixing Bowls
Cutting Board
Knives
Measuring Cups & Spoons
Citrus Zester or Grater
Small Bowl or Jar
Whisk or Fork
Salad Servers
Serving Bowl or Platter

Ingredients

SALAD

2 Cans Chickpeas drained and rinsed
2 Cans Cannellini Beans drained and rinsed
1 Cup Bocconcini Cheese halved
½ Cup Pepperoncinis thinly sliced
2 Cups Cherry Tomatoes halved
½ English Cucumber chopped
1 Handful Fresh Parsley finely chopped
1 Handful Fresh Basil finely chopped
1 Cup Parmesan Cheese finely grated
1 Handful Sun-dried Tomatoes chopped
1 Handful Castelvetrano Olives pitted and chopped
2 Cans Artichokes rinsed, drained, and chopped
½ Shallot thinly sliced

DRESSING

½ Cup Olive Oil
1 Clove Garlic minced
2 Tablespoons Red Wine Vinegar
1 Lemon juiced and zested
1 Tablespoon Dijon Mustard
2 Tablespoons Honey
Salt and Freshly Cracked Black Pepper
½ Cup Parmesan Cheese finely grated

LEMON DIJON CHICKEN

4 Chicken Breasts
Olive Oil
1 Lemon juiced and zested
1 Tablespoon Dijon Mustard
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
1 Tablespoon Dried Oregano
1 Tablespoon Italian Seasoning
1 Clove Garlic minced
Salt and Pepper to taste

Instructions

In a bowl, whisk together olive oil, lemon juice and zest, Dijon mustard, minced garlic, onion powder, garlic powder, oregano, Italian seasoning, salt, and pepper.
Add chicken breasts and toss to coat evenly.
Heat a grill pan or skillet over medium heat. Cook chicken for 5–7 minutes per side, or until fully cooked and golden. Check internal temperature: chicken is done when it reaches 165°F (74°C).
Remove from heat and let rest for 5 minutes, then slice or chop. Set aside.
In a bowl or jar, combine olive oil, red wine vinegar, minced garlic, lemon juice and zest, Dijon mustard, honey, salt, and pepper.
Whisk until emulsified, then stir in grated parmesan. Adjust seasoning and season as necessary. Set aside.
In a large bowl, add chickpeas, cannellini beans, bocconcini, pepperoncinis, tomatoes, cucumber, parsley, basil, sun-dried tomatoes, olives, artichokes, and shallot.
Pour dressing over the salad and toss until well combined.
Finish with grated parmesan and gently fold in sliced chicken

Video

Nutrition