Step 1

Place ½ cup of the pesto and the chicken in a medium bowl, toss to coat.

Step 2

Make the dressing. In a small bowl, whisk together the lemon juice, mustard, sugar, and salt. Slowly pour in the olive oil, whisking constantly, until emulsified. Stir in the shallot.

Step 3

In a second medium bowl, combine the white beans with half of the dressing.

Step 4

Preheat the grill on medium-high. Brush the grates with oil.

Step 5

Place the chicken on the grill and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5-6 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes, then slice.

Step 6

Add the arugula to a serving platter in an even layer. Top with the marinated beans and sliced chicken, then drizzle with the remaining dressing and remaining pesto to serve.